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.