Kosher,Low Sodium

Stove Top Preparation Directions: 2 cups broth, bouillon, consomme or water. 2 tbsp butter or margarine (Low Fat Version: Substitute 1 egg white for whole egg; Eliminate butter or margarine). 1/4 to 1/2 tsp salt (Less salt may be required if using broth). 1/8 tsp pepper. 1 cup kasha. 1 egg (or egg white) (Low Fat Version: Substitute 1 egg white for whole egg; Eliminate butter or margarine). 1. Heat liquid, butter & seasoning to boiling. 2. Lightly beat egg in bowl with fork. Add kasha; stir to coat kernels. 3. In separate medium-size skillet or saucepan, add egg-coated kasha. Cook over high heat 2 to 3 min., stirring constantly until egg has dried on kasha and kernels are separate. Reduced heat to low. 4. Quickly stir in boiling liquid. Cover tightly; simmer 7 to 10 min. until kasha kernels are tender and liquid is absorbed. Makes about 4 cups. Microwave Directions: Beat 1 egg in microwaveable bowl then 1 add cup kasha; stir with fork until all kernels are coated. Heat in microwave, uncovered, for 2 min. stirring with fork three separate times to make sure kasha does not stick together. Boil 2 cups of water and slowly add to kasha mixture. Add salt, pepper and butter, then stir. Heat in microwave, covered for 5 to 7 min. Remove and fluff mixture with fork. Buckwheat is a raw agricultural product. Must be fully cooked before enjoying.

The Birkett Mills