Ukrainian Lazy Buckwheat Casserole

• 1 cup roasted buckwheat (kasha) (250 mL)
• 2 cups water
• 1/2 tsp. salt (2 mL)
• 1/4 tsp. pepper (1 mL)
• 1/4 cup butter (50 mL)
• 1 lg. onion, chopped
• 1/2 tsp. dried thyme (2 mL)
• 1 cup sauerkraut, drained (rinsed if to sour) (250 mL)
• 1/4 cup chicken stock (50 mL)
• 1/2 cup sour cream (125 mL)

1. In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil.
2. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed.
3. Set aside.
4. Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened.
5. Mix into buckwheat.
6. Place half of the sauerkraut in bottom of 6-cup (1.5 L) casserole; spoon buckwheat mixture over top.
7. Cover with remaining sauerkraut.
8. Drizzle with chicken stock.
9. Bake in 300F (150C) oven for about 30 minutes or until heated through, Serve with sour cream.

roasted buckwheat, water, salt, pepper, butter, onion, thyme, sauerkraut, chicken stock, sour cream

Taken from www.foodgeeks.com/recipes/19976 (may not work)