Braised Buckwheat Kernels
Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.
Yield
6 servingsPrep
5 minCook
20 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
kasha
medium, uncooked |
* |
| 1 | each |
eggs
|
|
| 2 ½ | cups |
water
boiling |
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 ½ | teaspoons |
beef bouillon granules
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
kasha
medium, uncooked |
* |
| 1 | each |
eggs
|
|
| 591 | ml |
water
boiling |
|
| 3E+1 | ml |
margarine
or butter |
|
| 7.5 | ml |
beef bouillon granules
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Mix buckwheat kernels and egg in ungreased 10-inch skillet.
Cook over medium-high heat, stirring constantly, until kernels are seperated and brown.
Stir in remaining ingredients; reduce heat.
Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender.
