Kasha
Kasha
Ingredients
- 1 cup (250 ml) kasha (toasted buckwheat groats)
- 1 egg, lightly beaten
- 3 cups (750 ml) boiling water
- 1/2 lb (225 g) farfalle (bow-tie pasta)
- 1/4 cup (60 ml) olive oil
- 3 chopped shallots
- Salt and pepper
Instructions
- In a bowl, combine the kasha and the egg.
- In a skillet over high heat, cook the kasha mixture, stirring constantly, until the groats are dry and loose.
- Add the boiling water. Season with salt and pepper. Cover and simmer until all the water has been absorbed and the kasha is tender, about 15 minutes. Fluff with a fork.
- Meanwhile, cook the pasta. Drain. In the same skillet, soften the shallots in the olive oil. Add kasha and pasta, and toss to heat. Serve with Mona’s Brisket.
Kasha