Kasha Or Buckwheat Groats

• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 2 cups quail broth, or fresh or canned chicken broth
• 1 cup kasha or buckwheat groats, preferably medium grain
• 1 egg, well beaten
• Salt to taste if desired

1. Heat butter in a saucepan and add onion.
2. Cook, stirring, until wilted.
3. Add broth.
4. Bring to boil, then lower to simmer.
5. Put kasha in a nonstick skillet and add egg.
6. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate.
7. Cook until grains are slightly toasted and lightly browned.
8. Pour the simmering broth over kasha.
9. Add salt and cover tightly.
10. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender.
11. If necessary, continue cooking 5 minutes longer or until grains are tender.

butter, onion, quail broth, kasha, egg, salt

Taken from cooking.nytimes.com/recipes/3082 (may not work)