Kasha Varnishkas *

1. 1

   Saute chopped onion in the oil until light brown.

2. 2

   Set aside. Mix the Kasha and egg whites.

3. 3

   Heat in a large pan, stirring constantly, until kernels become dry and separate.

4. 4

   Add the water and salt.

5. 5

   Bring to a boil and simmer, covered, over low heat until water is absorbed, about 10 to 15 minutes.

6. 6

   While Kasha is cooking, cook bow ties according to package directions.

7. 7

   Drain. Stir hot bow ties and sauteed onion into hot cooked Kasha.

* Per serving · 4 servings · Values may vary.

No additional tips available.