1 egg
150 g (6 oz) medium-grain kasha (buckwheat groats)
50 g (2 oz) butter, margarine or chicken fat
2 onions, diced
40 g (1 1/2 oz) mushrooms, sliced
boiling water
salt to taste
225 g (8 oz) pasta bows
150 g (6 oz) medium-grain kasha (buckwheat groats)
50 g (2 oz) butter, margarine or chicken fat
2 onions, diced
40 g (1 1/2 oz) mushrooms, sliced
boiling water
salt to taste
225 g (8 oz) pasta bows
method
1. Beat the egg in a bowl and add the kasha. Stir well to coat the kasha.
2. Heat a large heavy pot on the stove top. Add the kasha and cook, stirring until each kasha grain is dry and separate.
3. Make sure this is done thoroughly or the kasha will be soggy and lumpy.
4. Melt 15 g (1 tbsp) of the fat in a small frying pan. Add the onions and mushrooms, and saute until soft.
5. Add the cooked vegetables, boiling water, remaining fat and salt to taste to the kasha.
6. Cover tightly and cook over a medium heat until all the water has been absorbed, about 40 minutes.
7. Cook the pasta in a large pot of boiling water until al dente. Drain well. Mix the pasta with the kasha and serve.
2. Heat a large heavy pot on the stove top. Add the kasha and cook, stirring until each kasha grain is dry and separate.
3. Make sure this is done thoroughly or the kasha will be soggy and lumpy.
4. Melt 15 g (1 tbsp) of the fat in a small frying pan. Add the onions and mushrooms, and saute until soft.
5. Add the cooked vegetables, boiling water, remaining fat and salt to taste to the kasha.
6. Cover tightly and cook over a medium heat until all the water has been absorbed, about 40 minutes.
7. Cook the pasta in a large pot of boiling water until al dente. Drain well. Mix the pasta with the kasha and serve.
serving amount
serves 6
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