Tuesday, April 26, 2016

Kasha and Bowties

My mother-in-law did not cook a wide array of dishes but those that she did make were always very good I thought. A favorite of my husband's was her brisket with kasha and bowties. Over the years I haven't made this dish very often and when I do it's never as good as mom's was. I never really had a recipe from her so I've kind of made up my own version and the hubs likes it! The other day I decided to make it and we really did enjoy it so I thought I might as well get into the blog for posterity! ha Taj may want his Grammie's version of this traditional dish some day!!

Kasha and Bowties  (I'll blog the brisket tomorrow)

1/4 cup vegetable oil
2 cups chopped onion
1 egg
1 cup toasted buckwheat groats *to toast, cook in large dry skillet over medium high heat, stirring, until brown--about five minutes
2 cloves garlic, minced
3 cups chicken broth
8 oz bowtie pasta
1/4 cup chopped parsley
2 T butter

Heat oil in large deep sauté pan over medium heat. Add onions and cook until golden-about 15 minutes. Remove onion and set aside. While onions are cooking bring large pot of water to boil for pasta.

Beat egg in a small bowl. Add toasted groats and mix well to coat. Add groats and garlic to hot sauté pan. Increase heat and cook until brownish-about 3 minutes. Add chicken stock and the onions and bring to a boil. Reduce heat, cover and cook until liquid is absorbed--10-20 minutes. While groats are cooking, cook pasta 10 minutes and then drain well.

Remove groats from heat and add pasta, parsley, butter, salt and pepper. Mix well.

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