Kasha is another name for toasted
buckwheat. This recipe is hearty enough to serve as a main course.
Find Kasha (buckwheat) in our Online Store in the Grains section.
1 1/2 tablespoon olive oil
2 medium - size yellow onion, Halved and sliced
thin
6 ounces bow tie noodles or medium sized pasta
shells
1/2 pound mushrooms, sliced thin.
1 cup kasha (or buckwheat)
1 large egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups hot water
Heat the olive oil in a heavy 12 inch skillet
over moderate heat for 1 minute. Add the onions and cook, stirring
frequently, until they start to brown - about 10 minutes.
Meanwhile, cook the noodles according to package
directions, omitting the salt. Rinse with cold water, drain well,
set aside.
Add the mushrooms to the skillet and cook,
stirring occasionally, for 5 minutes or until the mushrooms are lightly
browned and their juices have evaporated.
In a small bowl, combine the kasha - buckwheat and egg,
stirring well to coat each grain. Push the mushroom - onion mixture
to one side of the skillet, add the kasha-egg mixture to the other, raise
the heat to high, and stir the kasha until the grains have separated -
about 4 minutes.
Add the salt, pepper, and hot water and stir to
mix the contents of the skillet. Cover, reduce the heat to
moderately low, and cook, stirring occasionally, for 15 minutes or until
the kasha is tender. Stir in the cooked noodles and bring to serving
temperature. Serves 4.
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