Russian Kasha

If you want to try something a little different from rice or potaoes here is a recipe from Russia. You can get the buckwheat groats at large supermarkets or health food stores.

2 cups chicken stock
2 tablespoon butter
1 teaspoon salt
1 cup kasha buckewheat groats, medium grain
1/2 teaspoon freshly ground black pepper
1 egg, beaten

Place the chicken stock, salt, pepper and butter in a 2-quart covered saucepan. Bring to simmer. In a small bowl the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir and chop the kasha with a wooden fork for 2-4 minutes, or until the egg has cooked and the kernels are hot and mostly separated. You are coating the kernals so they will stay apart after cooking in the broth.

Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes. Remove the cover, stir and check that the kernels are tender and the liquid is absorbed. If not cover, and cook for a few more minutes. Stir and fluff with a fork.