Kasha with Bowties (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 cups farfalle or bow tie pasta |
1 cup medium roasted buckwheat groats |
1 egg, lightly beaten |
2 tablespoons vegetables oil |
1 onions, thinly sliced |
1 tablespoon white wine vinegar and 2 tab water |
1 tablespoon sugar |
1 3/4 cups chicken broth |
sour cream; minced dill and dill fronds |
Directions:
1. Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.
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