Kasha with Mushrooms
|Butter/Margarine / salad oil||1⁄3 Cup (5.33 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Kasha||2 Cup (32 tbs)|
|Hot chicken broth/Water||4 Cup (64 tbs)|
|Sliced mushrooms/1 cup slivered almonds, saut ed in butter / margarine||1 Cup (16 tbs)|
Melt butter or margarine, add onion and green pepper and saute1 lightly 5 minutes.
Add kasha and mix thoroughly.
Transfer to casserole.
Add hot broth.
Cover, and bake in preheated 325 Ã‚Â°F. oven 1 hour.
Check every 15 minutes to see if more liquid is needed, but be cautious as the kasha grains should be tender and dry when done.
Add sauteed mushrooms; bake 10 minutes longer.
Note: A well-beaten egg may be stirred in along with mushrooms to bind mixture.