| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Begin bringing broth with salt and pepper to a boil. Also start a | ||
| Pot of water in which to cook the macaroni. |
INSTRUCTIONS
Mix kasha and egg well. When broth and water pots are starting to show an occasional bubble, begin cooking the kasha: in a heated frying pan stir the kasha-egg mixture over medium heat until all the grains are separated and there's a lovely definitely-toasty smell. This should take 3-4 minutes. At this point the broth should be boiling. Wearing a long oven mitt and standing as far back as possible ladle about 1/4 of the broth into the kasha pan. When it stops sputtering, add the remaining broth (which won't sputter like the first addition.) Stir well, cover, and let it cook over low heat 15 minutes. Meanwhile, cook the macaroni in the boiling water till just softer than al dente (which is soft on the outside with a little bite in the middle) or to taste. Also, heat the chicken fat in a small skillet, add the onion and cook till it's softened and just starting to brown. (You'll have to stop watching the onions for a few minutes to drain the macaroni, but it's not critical to stir them every minute.) When the onions are light brown, remove from the heat but leave them in the pan. After the kasha has cooked its 15 minutes, uncover and stir it well to break up any lumps. It should be very light and fluffy. If still soggy and hard, cook it, covered, for a few more minutes. When the kasha's done, stir in the onions and macaroni and serve right away. Serves 4 people Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@shrewsbury.org on Sep 18, 1997
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