Russian Kasha

1. 1

   Place the chicken stock, salt, pepper and butter in a 2-quart heavy covered saucepan. Bring to a simmer.

2. 2

   In a small bowl stir the kasha and egg together. Heat a non-stick frying pan and add the kasha-egg mixture.

3. 3

   On medium-high heat flatten, stir and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.

4. 4

   Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.

5. 5

   Remove the cover, stir and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.

6. 6

   Stir and fluff with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.