1 kasha 1 c peas 1 mushroom 2 tomato 1 cucumber 1/2 c celery 1/4 c scallion 4 t parsley 2 t pimento 2 garlic 1/2 c salad oil 1/4 c vinegar 1/2 t salt 4 c 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.