Kasha with Bowties

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m
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  • 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


Step 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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