kasha

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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.

Ingredients:

  • 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

Preparation:

In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)

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.

Serve hot.

Yield: 4 servings as a starch dish

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