1 tsp butter
1 tsp olive oil
1 medium onion (chopped)
1 celery stalk (chopped)
1/4 pound mushrooms (sliced thin)
3/4 cup kasha (toasted BUCKWHEAT)
1 large egg
1-1/2 tsp beef base or 1-1/2 beef bouillon mixed with 1-1/2 cups warm water
1/2 cup thinly sliced water chestnuts
2 tbsp lemon juice
1/2 tsp ground nutmeg
1/4 tsp black pepper
Toast buckwheat in heavy skillet until well browned, then set aside in small bowl.
Melt butter in heavy 10″ skillet over moderate heat. Add olive oil, onion, and celery and cook, uncovered, for 2 to 3 minutes. Add the mushrooms and cook 2 to 3 minutes longer, stirring occasionally.
Beat egg in a small bowl and add kasha. Add to skillet and cook until egg is done, stirring occasionally to combine mixture.
Add beef stock and bring to boil. Reduce heat to simmer, cover and cook for 10 minutes or until all liquid is absorbed and kasha is tender.
Stir in water chestnuts, lemon juice, nutmeg, and pepper, and transfer mixture to a serving bowl.