Kasha Varnishkes at Wolff's in New Jersey

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   1.

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   Saute the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden.

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   Remove to a plate.

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   2.

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   Beat the egg in a small mixing bowl and stir in the kasha.

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   Mix, making sure all the grains are coated.

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   Put the kasha in the same frying pan, set over a high heat.

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   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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   3.

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    Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil.

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    Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes.

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    Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed.

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    If not, cover and continue steaming for 3 to 5 minutes more.

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    4.

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    Meanwhile, bring a large pot of water to a boil.

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    Cook the bow-tie noodles according to the directions on the package.

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    Drain.

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    5.

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    When the kasha is ready, combine with the noodles.

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    Adjust the seasoning, sprinkle with the parsley and coriander.

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    If desired, add a bit more margarine or chicken fat.

* Per serving · 4 servings · Values may vary.