Kasha Varnishkas

1. 1

   Heat broth to boiling in a deep pan.

2. 2

   Beat the egg lightly with a fork in a bowl.

3. 3

   Add the kasha to coat the kernels.

4. 4

   Put the kasha in the pan and heat on a medium flame, stirring the kasha until the egg has dried and the kernels are separate. Reduce heat to low and stir in broth and remaining ingredients. Cover pan and heat 8 to 11 minutes until all liquid is absorbed. Mix the kasha, bow ties and fried onions together and serve as a side dish.

No additional tips available.