Amount
Ingredient
Preparation



1
cup
buckwheat

kasha



1
cup
peas

cooked



1
cup
mushrooms

sliced



2
medium
tomatoes

chopped



1
each
cucumber

peeled, chopped



1/2
cup
celery

chopped



1/4
cup
scallion

chopped



4
tablespoons
parsley

chopped



2
tablespoons
pimientos

chopped



2
cloves
garlic

crushed



1/2
cup
salad oil





1/4
cup
vinegar





1/2
teaspoon
salt





4
cups
water





1
x
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.