Kasha Varnishkes

1. 1

   In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.

2. 2

   Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)

3. 3

   In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.

4. 4

   In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.

5. 5

   Serve hot.

* Per serving · 4 servings · Values may vary.