Noodles with Kasha
|Chicken fat/Vegetable oil||4 Tablespoon|
|Onions||2 Medium, chopped|
|Kasha||1 Cup (16 tbs) (Buckwheat Groats)|
|Egg||1 , beaten|
|Chicken broth||2 Cup (32 tbs)|
|Egg noodles||1⁄2 Pound, cooked al dente, drained|
|Freshly milled black pepper||To Taste|
In a deep frypan, melt the chicken fat (or heat the oil) and cook the onions until soft.
Stir in the kasha, egg, and salt; add the chicken broth, cover the pan, bring to a boil, then lower the heat and simmer for 25 minutes.
The broth should be absorbed and the kasha grains light and fluffy but separated.
In a large heated bowl, place the kasha, noodles and butter; grind the pepper mill liberally over the top, and gently toss until well blended.