INGREDIENTS AND PREPARATION

 

(This recipe is copied in Nannys’ own words.  Some changes 

were made for clarity.)

 

One box of bowtie pasta

1/2 box  of whole grain kasha

3 large onion

One  egg, beaten

One envelope of chicken bouillion or other flavoring

1/2-3/4 cups of olive oil

1-2 tbsp. of chicken fat (optional)

1/2-1 teaspoon Kosher salt

 

Heat the oil in a deep (dutch oven type ) pan

Cut up the onions into small pieces.

When the oil gets hot, put in the onions  and sautee on a medium flame.  I sometimes add 1-2 tbsp.of chicken fat to the oil for old fashioned flavor.

Fry until the onions are soft and browning.  Remove the onions

from the pan and set aside.

Now add the kasha into the pan with some oil still in it (or add a little extra).

Add the beaten egg to the kasha and keep mixing the kasha with the egg until each kasha grain is covered with egg and is an individual.

In the meantime, boil 2 cups of water.  When it is boiling (you can add the bouillion

or use chicken broth for flavor), spill the boiling water into the pan that has the kasha.  Please use a pan that is a dutch oven size- cover the pan after you poured the water in and let it cook on a small flame until the kasha aborbes the water.  If you think that the kasha is too dry add more water, maybe a full cup. When it is all absorbed and soft and fluffy- You have to have the pasta cooking and ready to be drained.  Now take the pasta (  it should be all drained) You should add some salt to the pasta that was cooking.  Add the onions and the oil, mix this all up and then start adding the kasha at the same time.

 

Lots of Luck Frieda (as signed by Nanny)