Kasha Salad

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.