1 c Kasha
1 c Peas, cooked
1 c Mushroom, sliced
2 ea Tomato, medium chopped
1 ea Cucumber, peeled,chopped
1/2 c Celery, chopped
1/4 c Scallion, chopped
4 T Parsley, chopped
2 T Pimento, chopped
2 ea Garlic cloves, crushed
1/2 c Salad oil
1/4 c Vinegar
1/2 t Salt
4 c 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.