Kasha Varnishkes

• 1 cup kasha, medium grain
• 1 egg, well beaten
• 2 Tablespoons of rendered chicken fat or vegetable oil
• 1 onion, peeled and chopped
• 2 cups chicken stock
• 1 cup bow tie pasta
• Add Salt and Pepper to Taste

1. In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
2. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
3. In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
4. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
5. Serve hot.

kasha, egg, chicken, onion, chicken stock, pasta, salt

Taken from www.epicurious.com/recipes/member/views/kasha-varnishkes-50176577 (may not work)