Kasha

Instructions

1. 1

   In a bowl, combine the kasha and the egg.

2. 2

   In a skillet over high heat, cook the kasha mixture, stirring constantly, until the groats are dry and loose.

3. 3

   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.

4. 4

   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.