Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal. (Sue's note: This stuff is good!!) Mix buckwheat kernels and egg in ungreased 25 cm skillet. Cook over medium-high heat, stirring constantly, until kernels are seperated and brown. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender. Makes 6 servings. Recipe from Betty Crocker's "30 Minutes or Less" Cookbook