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Braised Buckwheat Kernels Popular in Russia where its called Kasha, this hearty style side dish is prefect for a hurry-up meal. (Sues note: This stuff is good!!) Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over medium-high heat, stirring constantly, until kernels are seperated and brown. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender. Makes 6 servings. Recipe from Betty Crockers "30 Minutes or Less" Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (53%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 35.3mg||11 %|
|Sodium 166.1mg||6 %|
|Potassium 19.4mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 1.2g||2 %|
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Calories per serving: 15
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