paul made this for me! his grandfather used to make it for holidays, and he knew i’d never tried it before. it might not be as traditional this way, but we ate it with mushroom-spinach chicken.
recipe from here.
- 1 cup kasha buckwheat groats, medium granulation
- 1 egg, well beaten
- 2 Tablespoons rendered chicken fat or vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken stock or use canned
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Yield: 4 servings as a starch dish