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Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 2 tbsp butter
- 1 large onion, chopped
- 2 celery stalks, sliced
- 1 1/3 cups kasha (buckwheat groats)
- 1 large egg
- 1 tsp ground sage
- 1 tsp ground thyme
- 3/4 cup raisins
- 3/4 cup coarsely chopped walnuts
- Salt
Method
- Melt the butter in a large frying pan over medium heat.
- Add the onion and celery and cook about 3 minutes, or until the vegetables begin to soften.
- Mix the kasha and egg in a bowl.
- Add to the frying pan and cook, stirring constantly, about 1 minute, or until the grains are dry and separated.
- Add 2 cups water, the sage, and thyme.
- Increase the heat to high and bring to a boil.
- Cover and reduce the heat to medium-low.
- Simmer for about 12 minutes, or until it is almost tender.
- Stir in the raisins and walnuts.
- Continue cooking for about 5 minutes, or until the kasha is tender and all the liquid has been absorbed.
- Season with salt.
