Instructions: Combine broth, anchovies, peppers and oil in a saucepan and bring to the boil.

In a bowl beat egg slightly. Stir in kashi and add mixture to a large skillet, nonstick, over high heat. Stir vigorously with wooden spoon or spatula until egg has dried and kernels are hot and separate, about 2 minutes.

Remove from heat and add boiling water. Cover quickly, place over low heat and simmer for 15 minutes. Remove cover, stir and check to see if all water has evaporated. If any remains, continue cooking until kashi is dry. Cool.

Mix with dressing, parsley, bell pepper and olives. Chill at least 1 hr.

Yield: 3 cups

NOTES : Kasha is a flavorful whole grain also known as buckwheat.
* Kashi is the registered brandname of a line of mixed grain products. Kashi pilaf is one mix: it has seven whole grains and sesame seed.

This recipe uses Kashi and borrows a technique traditionally used to prepare kasha.

Here is a recipe from years ago now.

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