1 kasha 200 gr peas 1 mushroom 2 tomato 1 cucumber 50 gr celery 34 gr scallion 2 gr parsley 6 gr pimento 2 garlic 120 ml salad oil 60 ml vinegar 1 gr salt 950 ml water 1 pepper
Instructions
Place kasha in pot of water or chicken bouillon, some salt and pepper; bring to a boil, cover and reduce heat. Cook until tender, about 15 minutes. Combine cooked kasha with remaining ingredients, chill and serve over a bed of lettuce.