| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| 1 | c | Uncooked Kasha |
| (Buckwheat Groats) | ||
| 1 | Egg | |
| 1/2 | c | Onion; Chopped |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | c | Boiling Water |
| 1 1/2 | c | Bow Tie Noodles |
| Parsley; Chopped |
INSTRUCTIONS
Combine the kasha and the egg in a medium bowl. Mix until thoroughly blended. Heat the kasha mixture in a medium skillet over medium heat, stirring, until the grains become dry and separated (about 3 minutes). Remove from the heat. Set aside. Saute the onion in the butter in a small skillet until golden. Add the onion, salt, pepper and boiling water to the kasha mixture. Mix thoroughly. Cover. Cook over medium heat for 15 minutes, stirring occasionally so that the kasha doesn't stick to the bottom of the pan. Cook the noodles according to package directions. Drain. Add the noodles to the kasha. Toss lightly to combine. Sprinkle with chopped parsley. Serve hot. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Sep 17, 1997
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