Russian Kasha

• 2 cups chicken stock fresh or canned
• bouillon cubes Please avoid
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup buckwheat groats Kasha, medium grain
• 1 egg beaten

1. Place the chicken stock, salt, pepper and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
2. In a small bowl stir the kasha and egg together. Heat a non-stick frying pan and add the kasha-egg mixture.
3. On medium-high heat flatten, stir and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
4. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
5. Remove the cover, stir and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
6. Stir and fluff with a fork and serve.

chicken stock, bouillon cubes please avoid, salt, freshly ground black pepper, butter, buckwheat groats kasha, egg

Taken from www.yummly.com/recipe/Russian-Kasha-1672405 (may not work)