KASHA & BOWS
Traditional Jewish dish which is always a hit. You can use any texture of buckwheat that you like, we prefer fine-grain. Make sure to use a large pan because it e-x-p-a-n-d-s... Enjoy!
Provided by Miraklegirl
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onion in oil and set aside.
- Pour kasha into a hot pan and toast for about one minute while stirring.
- Add beaten egg to kasha and continue stirring and seperating grains (don't worry if a few lumps appear, they will break up afterwards anyway) Lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it Once most of that liquid is gone, reduce the fire to low and add onions and remaining liquid.
- Cover pan and allow it to cook for about 1/2 an hour.
- Once the liquid is cooked out, add the cooked pasta and serve hot.
Nutrition Facts : Calories 239.3, Fat 9.8, SaturatedFat 2, Cholesterol 55.5, Sodium 473.6, Carbohydrate 25.9, Fiber 1.2, Sugar 7.7, Protein 11.4
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