Instructions: In a large bowl, mix with beaten egg the kasha, salt, onion and parsley.

In a 10- inch frying pan, melt the fat or butter, add the mixture and stir until dry and toasted, about 5 minutes.

Boil the broth and add slowly to kasha, stirring to keep it smooth. Cover and simmer 15 minutes. The liquid should be absorbed.

Eat, Eat! by Ruth Kanin p. 97 Wonderful Recipes from the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995

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