Kasha Pilaf

1. 1

   Saute onions and mushrooms in olive oil.

2. 2

   When softened, mix in kasha moistened with egg.

3. 3

   Stir over medium-high heat about 2 to 3 minutes or until kernels are separate.

4. 4

   Reduce heat and add boiling water.

5. 5

   Cover pan tightly.

6. 6

   Simmer 8 to 11 minutes or until kasha kernels are tender and liquid absorbed.

7. 7

   Serves 4 to 6 generously as side dish instead of rice or potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.