Kasha and Onions from Monday-to-Friday Cookbook by Michele Urvater
The addition of a bit of sugar to the recipe tempers the slightly bitter edge of the kasha without destroying its character. Heating the kasha with the egg helps separate the grains and makes the f...
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Ingredients
- 1 tablespoon vegetable oil or butter
- ¼ cup water
- 1 tablespoon sugar
- 1 cup kasha (roasted buckwheat kernels), medium grain
- 1 large egg or 2 egg whites
- 1¾ cups hot water from the tap
- Salt
- freshly ground black pepper
- 2 medium-size onions
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