Russian Kasha

Directions

1. 1
   Place the chicken stock, salt, pepper and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
2. 2
   In a small bowl stir the kasha and egg together. Heat a non-stick frying pan and add the kasha-egg mixture.
3. 3
   On medium-high heat flatten, stir and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
4. 4
   Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
5. 5
   Remove the cover, stir and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
6. 6
   Stir and fluff with a fork and serve.