Kasha (Buckwheat)

In a saucepan that will hold at least one quart or litre, combine groats and egg, stirring well. Place over medium heat, and stir while the grains begin to separate. This roasting procedure will smell heavenly. When all the grains have separated, add boiling water and salt, cover pot tightly, reduce heat to low, and allow to steam for about fifteen to twenty minutes. Can be made well ahead of time of use. This takes well to addition of such things as sauteed onions and/or mushrooms, or (to make the Jewish dish called varnishkes and kasha) you may add cooked egg noodles (bowknots are traditional) in the proportion of two parts kasha to one part noodles. Esther H. Vail, Rochester NY USA (esther@rochgte.fidonet.org) ESTHER@ROCHGTE.FIDONET.ORG (ESTHER VAIL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.