Recipe courtesy of Michele Urvater

Kasha with Bowties

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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

Sour cream; minced dill and dill fronds


  1. 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.
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