4 oz. uncooked coarse grain buckwheat groats (kasha)
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. pepper
1 tbsp. vegetable oil
1 tsp. butter
1/2 lb. Granny Smith apples, cored, pared and diced
1/2 c. diced onion
1/2 c. green bell pepper
2 c. water
2 pkg. instant chicken broth and seasoning mix
1/4 c. dark raisins
1/8 tsp. thyme leaves
1/8 tsp. ground sage

In 4 quart saucepan, combine kasha, egg, salt and pepper and cook over medium heat, stirring constantly, until grains of kasha are dry and separated and egg is set; remove from heat and set aside. In 10 inch skillet, heat oil and butter together until butter is bubbly and mixture is hot; add apples, onion and bell pepper and cook, stirring occasionally, until translucent and apples are softened, 3 to 4 minutes. Add apple mixture, water, broth mix, raisins, thyme and sage to kasha mixture and stir to combine; bring to a boil. Reduce heat to low, cover and let simmer until liquid is absorbed and kasha is soft. (Makes 4 servings; 223 calories per serving. 1 B; 1/2 V; 1 FA; 1 F; 25 optional calories.)