Kasha

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Buckwheat groats
1		Egg - beaten
2 1/2 cups	592ml	Boiling water
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

You can buy fine, medium or coarse groats; use whichever type you prefer. Mix the groats and egg in a saucepan over low heat until the grains separate. Add the water and salt. Cover and cook over low heat 15 minutes. All the water should be absorbed; if not, drain thoroughly.

Serve with melted fat or butter or use in other recipes. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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