Kasha Varnishkes
By: Andrew Wilder
Published: Monday, January 4, 2010 - 6:02am

Ingredients




1 cup Medium buckwheat groats
1 Egg
2 cups Boiling chicken stock or
1 Knorr bouil. cubes diss 2cup
Boiling water
1 quart Water
1 cup Uncooked varnishkes,bowtie
1 Noodles
3 tablespoons Corn oil
1 lrg onion, coarsely chopped
1 1/2 teaspoons Salt, less if bouillion used

Preparation

1 In a small bowl mix groats with egg until each groat is well coated with egg.Place in a medium-sized saucepan over moderately high heat,and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry. 2 Remove from heat and pour boiling chicken stock or water over kasha.Add salt and stir.Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes,or until all the liquid is absorbed.Remove from heat and reserve. 3 Bring the quart of water to a boil and cook the pasta about 15 minutes,until tender.Drain and reserve. 4 Heat the oil in a skillet and saute the onions until golden brown.Mix the onions,kasha and cooked bowties together in a large bowl and serve.Serve with pot roast or just with leftover pot roast gravy. 5 ADVICE: From MAMA,for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil......