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Braised Buckwheat Kernels (Kasha)


This grain is sometimes called groats.



  1. Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.
  2. Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.

Yields 6 servings.


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