Bowtie Pasta and Kasha

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Mix kasha with the egg until grains are thoroughly coated.

3. 3

   Heat oil in a sauce pan.

4. 4

   Add onions and cook until they begin to soften, about 2 minutes.

5. 5

   Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes.

6. 6

   Uncover and evaporate liquid over high heat; continue to cook until onions are golden.

7. 7

   Meanwhile bring chicken broth to a boil.

8. 8

   Add pasta to the boiling water.

9. 9

   Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning.

10. 10

    Toss bow tie pasta with chicken broth.

11. 11

    Serve kasha over bow tie pasta and serve with dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.