Kishke (Parve/Veggie and a Meat Veggie Version)
RECIPE FOR KASHA BELOW
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KASHA
INGREDIENTS
2 CUPS OF VEGGIE BROTH OR WATER
2 TBL OF FAT...... I USED AVOCADO OIL
SEASONING FOR THE BROTH
1 LARGE EGG
1 CUP OF KASHA
BRING BROTH TO A SIMMER WITH FAT AND SEASONING.
HEAT LARGE NONSTICK PAN AND TOSS IN KASHA.
TOSS IN EGG AND MIX UNTIL EGG COATS ALL THE KASHA.
CONTINUE TO MIX UNTIL EGG HAS DRIED ON THE KASHA AND THE KERNELS ARE SEPARATE.
TRANSFER KASHA TO SIMMERING BROTH, COVER AND COOK FOR 6-8 MINUTES.
