Instructions: Combine kasha, egg, and salt in a large saucepan. Stir constantly over low heat until grain dries and separates. Add water. Cover and cook over low heat 10 to 15 minutes until all water is absorbed. Brown onion in hot oil.

Add onion and shells to kasha. Season to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.