Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Roasted buckwheat [kasha]
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter
1 lg Onion, chopped
1/2 ts Dried thyme
1 c Sauerkraut, drained
1/4 c Chicken stock
1/2 c Sour cream

in saucepan, bring buckwheat, 2 cups water, salt and pepper to boil.
Reduce heat to low; cover and simmer for about 30 minutes or until
water is absorbed. Set aside

Meanwhile, in skillet, melt butter over medium-low heat; cook onion
and thyme, covered and stirring occasionally, for about 10 minutes or
until onion is softened. Mix into buckwheat.

Place half of the sauerkraut in bottom of 6-cup casserole; spoon
buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle
with chicken stock.

Bake in 300F 150C oven for about 30 minutes or until heated through.

Serve with sour cream.

Source: Canadian Living magazine [Jul 95] Originator: Cindy Paulsen,
Strongfield, Saskatchewan, Canada Per Serving: about 160 calories, 4 g
protein, 8 g fat, 19 g carbohydrate
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