Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Kasha and Varnishkes

Recipe courtesy of Wayne Harley Brachman

Potato-Kasha Knishes

Recipe courtesy of Food Network Kitchen

Ziggy's Kasha Varnishkas

Recipe courtesy of Ziggy Gruber

Bowtie Pasta and Kasha

Recipe courtesy of Michele Urvater

Kasha Salad with Hazelnuts and Feta

Recipe courtesy of Food Network Kitchen

Sauteed Onion Kasha and Bowties

Recipe courtesy of Dave Lieberman

Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread

Recipe courtesy of Wayne Harley Brachman

Browse Reviews By Keyword