Kasha and Onions

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

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 finished dish fluffy. Cholesterol watchers can use egg whites only; the kasha will be a little mushier and less fluffy but just as good.

This is a wonderful side dish to serve with meat or poultry or to stir into a bowl of boiled elbow macaroni.