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  Braised Buckwheat Kernels
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 546
1 cup Uncooked medium buckwheat kernels (kasha)
1 Egg
2 1/2 cup Boiling water
2 tbsp Margerine or butter
1 1/2 tsp Beef bouillon granules
1/4 tsp Salt
1/4 tsp Pepper
Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side
dish is prefect for a hurry-up meal. (Sue's note: This stuff is

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. Makes 6 servings.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook
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