Prep 15 mins
Cook 45 mins
If you are a lover of buckwheat then you will love this dish! --- make certain to brown the onions very well and toast your buckwheat well also, it really make a huge difference in the flavor to this dish, and using another onion, won't hurt, add in lots of fresh ground black pepper --- I keep cooked browned onions in my freezer just to make this dish, it saves a lot of time, my family loves this, hope you do also ;-)
- 2 tablespoons vegetable oil, divided
- 3 tablespoons butter
- 3 large onions, chopped
- 1 pinch cayenne pepper (optional or to taste)
- 1 teaspoon sugar
- 1 -2 tablespoon fresh minced garlic
- 1 1⁄2 cups buckwheat groats
- 1 large egg, slightly beaten
- 3 cups hot chicken broth or 3 cups boiled water
- 2 teaspoons fresh coarse ground black pepper (or to taste)
- 1 (8 ounce) package bow tie pasta, cooked and tossed with
- 1 -2 tablespoon oil, to prevent sticking
- Heat 3 tablespoons butter with 1 tablespoon oil in a large heavy skillet over medium heat (a large cast-iron skillet works great for this!) add in onions, cayenne pepper and 1 teaspoon sugar; cook stirring until the onions are well browned, this should take about 15 minutes (adding in the garlic the last 2 minutes of cooking) remove to a bowl and set aside.
- To the same skillet heat 1 tablespoon oil over medium heat; add in buckwheat and egg; stir constantly until until the buckwheat is well toasted (this might take about 8-10 minutes).
- Slowly add in hot broth or boiled water, mix with a spoon, then cover and simmer over low heat until all the broth is absorbed (about 10-15 minutes).
- Return the onion/garlic mixture back to the skillet; mix to combine with the buckwheat.
- Add in black pepper and season with salt.
- Mix in the cooked bow-tie pasta.
WONDERFUL and HEARTY! I made a half recipe which I think is more like 4 servings. I used already toasted Kasha so didn't need to brown it so long. This has a great mix of flavors and meaty textures without the meat! Made for the Zaar tag game.