Kasha

This recipe serves:  4 6 8

2 cups water or vegetable stock
1 egg
1 cup kasha (roasted buckwheat groats)
1 tablespoon olive oil
salt to taste
freshly ground black pepper
1. Bring the water or stock to boil in a medium saucepan.

2. Beat the egg in a bowl with a fork, then stir in the kasha.

3. Heat a wide skillet over medium heat, add the kasha and cook, stirring until the grains are dry and separate (about 3 minutes). Add them to the boiling water, then add the butter and a dash of salt.

4. Lower the heat and simmer, covered, until all of the liquid is absorbed, about 7 to 12 minutes. Let stand 5 minutes before serving. Season with salt and pepper.

Serving Size: about 3/4 cup

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