3 cups farfalle or bow tie pasta
1 cup medium roasted buckwheat groats
1 egg, lightly beaten
2 tablespoons vegetables oil
1 onions, thinly sliced
1 tablespoon white wine vinegar and 2 tab water
1 tablespoon sugar
1 3/4 cups chicken broth
Minced dill and dill fronds
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. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill.
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