Kasha Pilaf - cooking recipe

Ingredients

12 to 16 oz. sliced mushrooms
2 large onions, diced
2 to 4 Tbsp. olive oil
1 c. medium kasha
1 beaten egg
2 c. boiling water

Preparation

Saute onions and mushrooms in olive oil.
When softened, mix in kasha moistened with egg.
Stir over medium-high heat about 2 to 3 minutes or until kernels are separate.
Reduce heat and add boiling water.
Cover pan tightly.
Simmer 8 to 11 minutes or until kasha kernels are tender and liquid absorbed.
Serves 4 to 6 generously as side dish instead of rice or potatoes.