Kasha
Recipe information
Yield
serves 3 or 4. serving size: 2 tablespoons.
Ingredients
1 egg, beaten
1 cup kasha
1 teaspoon salt
1/4 cup vegetable shortening
Preparation
Step 1
Combine the egg, kasha, and salt in a bowl, mixing thoroughly.
Step 2
Melt the shortening in a large skillet. Stir in the kasha mixture and 2 cups water. Bring to a boil, then quickly reduce the heat to low.
Step 3
Cook, tightly covered, over low heat for about 30 minutes or until the grains are soft.
Step 4
Serve as you would rice or vegetables, or in soups, or with gravy.
