Ingredients:
1 cup dried kasha
2 cups water
1/2 lb mushrooms
2 large onions
2 tablespoons olive oil
1 eggs
1 bouillon cubes
Directions:
Heat a dutch oven pot with 2 tablespoons of olive oil.
Add sliced mushrooms and onions and saute until carmelized.
Beat one egg in a bowl, add dried kasha and mix thoroughly.
Heat a small skillet and add kasha/egg mixture.
Stir until kasha kernels are seperated.
Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
Cover for about 10 mins and turn of heat.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.