· 1 cup kasha buckwheat groats, medium granulation
· 1 egg, well beaten
· 2 tablespoons rendered chicken fat or vegetable oil
· 1 yellow onion, peeled and chopped
· 2 cups canned chicken stock
· Salt and pepper to taste
· 1 cup pasta bow ties
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
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