Kasha And Bowties

• 4 tablespoons butter
• 2 cups yellow onions, thinly sliced
• 1 cup carrot, thinly sliced
• 2 cups chicken stock
• 2 cups brisket gravy or rich, reduced beef stock
• 1 cup Kasha
• 1 egg, slightly beaten
• 1 1/3 cups small bow tie pasta
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 tablespoon parsley, chopped

1. Heat 4 tablespoons of butter in large soup pot or dutch oven. Saute the onion for 15 minutes. Add carrots and 3/4 t salt . Continue to cook for another 10 minutes, until golden brown,
2. While the onion/carrot mixture browns, combine the kasha and beaten egg in a medium bowl. Mix until thoroughly blended. Heat the kasha mixture in a large skillet over medium-high heat, stirring, until the grains become dry and separated (about 3 minutes). Remove from the heat. Set aside.
3. In a large pot, bring generously salted water to a boil and add bow ties. Cook until al dente. Drain and reserve.
4. When onions and carrots are thoroughly browned add the kasha, chicken stock, one cup of the brisket gravy, salt and pepper to the onion mixture. Mix thoroughly. Cover and cook over medium heat for 15 minutes, stirring occasionally so that the kasha doesn't stick to the bottom of the pan. Add the noodles to the kasha. Add the additional brisket gravy to kasha mixture. Stir in olive oil, salt and pepper. Garnish with chopped parsley.

butter, yellow onions, carrot, chicken stock, brisket gravy, kasha, egg, pasta, olive oil, salt, parsley

Taken from food52.com/recipes/24171-kasha-and-bowties (may not work)