1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup
uncooked gluten-free egg noodles
( or other short, flat noodle)
chicken stock, brought to a boil
ground black pepper
3 tablespoons corn oil or 3 tablespoons
1 1/2 large
onions, chopped coarsely
- Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
- Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
- In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
- In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.