Yield
serves 4 (serving size: 1 1/4 cups)

How to Make It

Step 1

Combine kasha and egg in a small bowl; stir well.

Step 2

Heat oil and butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until soft. Add kasha mixture; cook 1 minute. Stir in salt and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until kasha is tender.

Step 3

Remove from heat; fluff with a fork. Stir in dill.

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