1 c. kasha
1 c. cooked peas
1 c. sliced mushrooms
2 medium chopped tomato
1 peeled, chopped cucumber
1/2 c. chopped celery
1/4 c. chopped scallion
4 tbsp. chopped parsley
2 tbsp. chopped pimento
2 cloves garlic crushed
1/2 c. salad oil
1/4 c. vinegar
1/2 tsp. salt
4 c. water
Pepper

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.