Kasha Varnishkes (Buckwheat Groats with Bowtie Pasta)
Ingredients
3 tablespoons clarified butter ghee (or schmaltz)
2 medium onions chopped
1 1/4 cups thinly sliced white button mushrooms
1 clove garlic minced
3/4 teaspoon salt, divided
1 cup buckwheat groats
1 large egg
2 cups chicken broth, simmering
1/4 teaspoon black pepper
1/2 pound bowtie pasta
2 tablespoons chopped fresh parsley
Instructions
Heat the clarified butter in a medium saucepan over medium heat. Add the onion and cook until soft and starting to turn golden, about 8 to 10 minutes, stirring occasionally. Stir in the mushrooms and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and 1/4 teaspoon salt and cook 1 minute more, stirring constantly. Transfer to a bowl and set aside.
Mix the kasha and egg together in a medium bowl until well combined. Turn the heat on medium-high under the saucepan that the onion was cooked in. Add the kasha/egg mixture, spreading it in an even layer in the bottom of the saucepan, and toast until the kasha is dry and the grains can separate. Stir in the broth, remaining 1/2 teaspoon salt, and black pepper. Bring to a boil, and then cover and reduce the heat to simmer until the kasha is tender and the liquid is absorbed, about 15 to 20 minutes.
Meanwhile, cook the pasta to al dente, and drain. (Reheat under hot running water if necessary before serving.)
To serve, toss together the onion mixture with the hot kasha, pasta, and parsley.
