Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Medium buckwheat groats
1 Egg
2 c Boiling chicken stock -OR-
1 Knorr bouillion cubes --
- dissolved in:
2 c Water -- boiling
1 qt Water
1 c Uncooked bowtie varnishkes
1 Noodles
3 tb Corn oil
1 lg Onion -- coarsely chopped
1 1/2 ts Salt -- less if bouillion used
In a small bowl mix groats with egg until each groat is well coated
with egg. Place in a medium-sized saucepan over moderately high
heat, and sitr constantly with a wooden spoon until groats saperate
and the egg begins to dry.
Remove from heat and pour boiling chicken stock or water over
kasha. Add salt and stir. Cover tightly and cook over low heat at a
bare simmer for 10 to 15 minutes, or until all the liquid is
absorbed. Remove from heat and reserve.
Bring the quart of water to a boil and cook the pasta about
15 minutes, until tender. Drain and reserve.
Heat the oil in a skillet and saute the onions until golden brown.
Mix the onions, kasha and cooked bowties together in a large bowl
and serve. Serve with pot roast or just with leftover pot roast
gravy.
Advice:
From Mama, for a more delicious and authentic version subsitute
1/4 cup of schmaltz for the corn oil.
