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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 2 large onions, sliced in rounds
- 2 to 3 tablespoons margarine or chicken fat
- 1 large egg or egg white, slightly beaten
- 1 cup medium or coarse kasha
- 2 cups water or bouillon
- Salt and freshly ground pepper to taste
- 3/4 pound large or small bow tie-shaped noodles
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander (optional)
Method
- 1.
- Saute the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden.
- Remove to a plate.
- 2.
- Beat the egg in a small mixing bowl and stir in the kasha.
- Mix, making sure all the grains are coated.
- Put the kasha in the same frying pan, set over a high heat.
- Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- 3.
- Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil.
- Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes.
- Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed.
- If not, cover and continue steaming for 3 to 5 minutes more.
- 4.
- Meanwhile, bring a large pot of water to a boil.
- Cook the bow-tie noodles according to the directions on the package.
- Drain.
- 5.
- When the kasha is ready, combine with the noodles.
- Adjust the seasoning, sprinkle with the parsley and coriander.
- If desired, add a bit more margarine or chicken fat.
