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KASHA FOR FOUR

1 cup (227 mL) kasha (buckwheat groats)
1 egg
1/2 teaspoon (2.5 mL) salt
2 cups (450 mL) boiling water

In a saucepan that will hold at least one quart or litre, combine
groats and egg, stirring well. Place over medium heat, and stir
while the grains begin to separate. This roasting procedure will
smell heavenly. When all the grains have separated, add boiling
water and salt, cover pot tightly, reduce heat to low, and allow
to steam for about fifteen to twenty minutes. Can be made well
ahead of time of use.

This takes well to addition of such things as sauteed onions and/or
mushrooms, or (to make the Jewish dish called varnishkes and kasha)
you may add cooked egg noodles (bowknots are traditional) in the
proportion of two parts kasha to one part noodles.

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