Kasha & Bows

1. 1

   Fry the onion in oil and set aside.

2. 2

   Pour kasha into a hot pan and toast for about one minute while stirring.

3. 3

   Add beaten egg to kasha and continue stirring and seperating grains (don't worry if a few lumps appear, they will break up afterwards anyway) Lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it Once most of that liquid is gone, reduce the fire to low and add onions and remaining liquid.

4. 4

   Cover pan and allow it to cook for about 1/2 an hour.

5. 5

   Once the liquid is cooked out, add the cooked pasta and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.