Kasha With Onions And Noodles
|Olive oil||1 1⁄2 Tablespoon|
|Yellow onions||2 Medium, halved and sliced|
|Bow tie noodles/Medium size pasta shells||6 Ounce|
|Mushrooms||1⁄2 Pound, sliced|
|Kasha||1 Cup (16 tbs)|
|Egg||1 Large, beaten|
|Black pepper||1⁄4 Teaspoon|
|Hot water||3 Cup (48 tbs)|
Heat the olive oil in a heavy 12 inch skillet over moderate heat for 1 minute.
Add the onions and cook, stirring frequently, until they start to brown about 10 minutes.
Meanwhile, cook the noodles according to package directions, omitting the salt.
Rinse with cold water, drain well, and set aside.
Add the mushrooms to the skillet and cook, stirring occasionally, for 5 minutes or until the mushrooms are lightly browned and their juices have evaporated.
In a small bowl, combine the kasha and egg, stirring well to coat each grain.
Push the mushroom onion mixture to one side of the skillet, add the kasha egg mixture to the other, raise the heat to high, and stir the kasha until the grains have separated about 4 minutes.
Add the salt, pepper, and hot water and stir to mix the contents of the skillet.
Cover, reduce the heat to moderately low, and cook, stirring occasionally, for 15 minutes or until the kasha is tender.
Stir in the cooked noodles and bring to serving temperature.