Kasha And Mushroom Casserole
- 1 1/2 c. Kasha (buckwheat groats)
- 4 Tbsp. margarine
- 1 egg
- 1/3 c. minced onion
- salt and pepper
- 4 c. vegetable broth
- 1 c. sliced mushrooms, sauteed lightly
- Heat 1 tablespoon butter in a heavy skillet and stir in kasha. Cook 10 minutes over low flame, stirring constantly.
- Break the egg into the kasha and stir vigorously until all the grains are coated and the kasha is dry.
- Stir in onion, salt,
- and pepper to taste and the remaining butter and chicken broth.
- Cover and cook over a very low flame 25 minutes.
- Stir in the mushrooms.
- Add a little water if too dry.
- Turn into buttered casserole, cover and bake 30 minutes in an oven set at 350u0b0.
- The kasha should be tender and moist.
- Serve with your favorite meat or fish dish. Serves 4 to 6.
kasha, margarine, egg, onion, salt, vegetable broth, mushrooms
Taken from www.cookbooks.com/Recipe-Details.aspx?id=727815 (may not work)