-
1
1.
-
2
Saute the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden.
-
3
Remove to a plate.
-
4
2.
-
5
Beat the egg in a small mixing bowl and stir in the kasha.
-
6
Mix, making sure all the grains are coated.
-
7
Put the kasha in the same frying pan, set over a high heat.
-
8
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.
-
9
3.
-
10
Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil.
-
11
Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes.
-
12
Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed.
-
13
If not, cover and continue steaming for 3 to 5 minutes more.
-
14
4.
-
15
Meanwhile, bring a large pot of water to a boil.
-
16
Cook the bow-tie noodles according to the directions on the package.
-
17
Drain.
-
18
5.
-
19
When the kasha is ready, combine with the noodles.
-
20
Adjust the seasoning, sprinkle with the parsley and coriander.
-
21
If desired, add a bit more margarine or chicken fat.
