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1
If using chestnuts, preheat oven to 350F. Using a sharp knife cut a large X across the flat part of the chestnut. Make sure you make it through the shells. After slitting the shells, transfer the chestnuts to a chestnut roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin. Chop coarsely.
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2
Saute the onions in 2 tablespoons of the butter or chicken fat in a heavy frying pan with a cover until golden. Add garlic and cook for 1-2 mins more. Remove to a plate.
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3
Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
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4
Add the chicken stock, salt, and pepper to the frying pan and bring to a boil. Add the onions and garlic, chestnuts and mushrooms. Cover and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
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5
Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
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6
When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and cilantro.
