Kasha With Bowties Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

Steps:

• Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
• Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
• Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

Steps:

• 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. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill.

Steps:

• In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

Steps:

• 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.

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

Steps:

• 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
• 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
• 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
• 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
• 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
• In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
• Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
• Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.