Bowties With Kasha

Cooking Instructions

Brown in a medium nonstick skillet over medium-high heat:

Remove to a large bowl. Cook in a large pot of boiling salted water until tender but firm:

Drain the noodles and toss with the onion mixture.

Beat in a small bowl:

Add:

Stir until the grains are well coated. Wipe out the skillet and heat it over high heat. Transfer the kasha mixture to the skillet and cook, stirring, until the grains are toasted and separate, 2 to 3 minutes. Reduce the heat to low and add:

Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, 7 to 8 minutes. Stir in the noodle mixture. Taste and adjust the seasonings. Garnish with:

Serve immediately. The dish can be made 1 to 2 days in advance and reheated, uncovered, in a 350F oven. If the mixture is dry, add 1/4 cup more chicken stock.