Kasha With Mushrooms Recipe
Ingredients
Butter or margarine
1/4 pound mushrooms, sliced
1 small red pepper, chopped
1 small onion, minced
1 egg
1 cup medium-grain kasha
2 cups boiling water
1/2 teaspoon salt
1 chicken-flavor bouillon cube or envelope
Directions
1. In 10-inch skillet over medium heat, in 2 tablespoons hot butter or margarine, cook mushrooms, red pepper, and onion until tender, about 5 minutes.
2. Meanwhile, in small bowl, beat egg slightly. Add kasha and stir until grains are well coated.
3. Push vegetables to one side of skillet. In skillet, in 1 more tablespoon hot butter, cook kasha 2 minutes until grains become separate and dry, stirring constantly. Stir in boiling water, salt, and bouillon; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, until kasha is tender.
2. Meanwhile, in small bowl, beat egg slightly. Add kasha and stir until grains are well coated.
3. Push vegetables to one side of skillet. In skillet, in 1 more tablespoon hot butter, cook kasha 2 minutes until grains become separate and dry, stirring constantly. Stir in boiling water, salt, and bouillon; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, until kasha is tender.
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