-
1
Preheat the oven to 350F.
-
2
Heat the oil in a large saucepan over medium heat.
-
3
Add the onion and bell pepper and cook, stirring often, until soft and the onions are golden, 10 to 12 minutes.
-
4
Meanwhile, beat the egg in a medium-size bowl and stir in the groats, mixing until all the grains are coated.
-
5
(This will help prevent the granules from sticking, but you will still need to break them up when toasting.)
-
6
Spread the egg-coated groats on a baking sheet or in a shallow pan.
-
7
Place it in the oven, and bake, stirring often to separate the grains and prevent burning, until all the grains are dry, about 5 minutes.
-
8
Remove the pan from the oven and separate the groats.
-
9
Add the stock to the onion mixture, arid stir in the toasted groats.
-
10
Season with salt and pepper to taste, and bring to a boil.
-
11
Then reduce the heat to a simmer, cover the pan, and cook until the groats are tender and the water has been absorbed, 10 to 15 minutes.
-
12
(If the groats are tender after 10 minutes, uncover the pan and continue cooking.)
-
13
Meanwhile, bring a large pot of lightly salted water to a boil.
-
14
Add the bowtie pasta and cook until al dente, 10 to 12 minutes.
-
15
Drain the pasta and stir it into the kasha.
-
16
Serve immediately.
