Recipe courtesy of Michele Urvater
Kasha with Bowties
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 574
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 99
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 43
- Sodium
- 176
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
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
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.