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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is one of the great Jewish comfort foods. Itâs easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. âJoanne Weintraub, Milwaukee, Wisconsin Ingredients:
4 cups uncooked bow tie pasta |
2 large onions, chopped |
1 cup sliced fresh mushrooms |
2 tablespoons canola oil |
1 cup roasted whole grain buckwheat groats (kasha) |
1 egg, lightly beaten |
2 cups chicken broth, heated |
1/2 teaspoon salt |
dash pepper |
minced fresh parsley |
Directions:
1. Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside.
2. Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper.
3. Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley. Yield: 8 servings.
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