This is one of the great Jewish comfort foods. It’s easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. —Joanne Weintraub, Milwaukee, Wisconsin
1 cup roasted whole grain buckwheat groats (kasha)
1 large egg, lightly beaten
2 cups chicken broth, heated
1/2 teaspoon salt
Dash pepper
Minced fresh parsley
Directions
Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside.
Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper.
Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Reviews
Just like I remember! It took a bit longer than recommended for the kasha to soften and if four cups of bow-tie pasta is one pound, that was too much.