In a small bowl mix groats with egg until each groat is well coated with egg.Place in a medium-sized saucepan over moderately high heat,and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry. Remove from heat and pour boiling chicken stock or water over kasha.Add salt and stir.Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes,or until all the liquid is absorbed.Remove from heat and reserve. Bring the quart of water to a boil and cook the pasta about 15 minutes,until tender.Drain and reserve. Heat the oil in a skillet and saute the onions until golden brown.Mix the onions,kasha and cooked bowties together in a large bowl and serve.Serve with pot roast or just with leftover pot roast gravy. ADVICE: From MAMA,for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil......
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 383 (100%)|
|Amt Per Serving||% DV|
|Total Fat 42.8g||57 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 35.2mg||11 %|
|Sodium 14mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1g||1 %|
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Calories per serving: 383
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