Kasha Bake Preparation
1. Chop onion, heat oil in pan and fry until transparent 2. Chop tomatoes, add to onions until soft 3. Stir in buckwheat and rice and cook for 1 minute 4. Add remaining ingredients - bring to boil 5. Heat oven to 375F/190C/Gas Mark 5 6. Simmer the mixture for 20 minutes until liquid has been absorbed 7. Adjust seasoning, turn into 7" square cake tin 8. Put in 5. above, leave for 30 minutes then remove. From: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Posted to JEWISH-FOOD digest V96 #52 Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT) From: "Maxine L. Wolfson"
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