1 box Goodman's egg bow-ties, or 1 lb farfalle, prepared according to package directions
1 large onion, diced
1 Tbsp canola oil
1 cup kasha (medium granulation)
1 egg, lightly beaten
2 cups liquid (water or, preferably, homemade chicken stock or low-sodium canned chicken stock)
2 Tbsp butter, optional
1/2 tsp salt, or more to taste
Black pepper to taste
In a small frying pan, sauté the onion in canola oil. Set aside.
In
a bowl, mix the kasha and beaten egg with a fork until all of the
kernels are coated with the egg. In a small pot or in the microwave,
bring the liquid, butter, salt and pepper to a boil. Set aside.
In
another small pot over medium heat, cook the kasha, stirring constantly
with a fork to heat and separate all the kernels, for about 1-2 minutes
until all the kernels come apart. Remove from heat, and pour in the
liquid and onions. Stir, then cover immediately and cook over low heat
for 10 minutes, or until all liquid is absorbed. Transfer to a large
bowl and mix with the egg bow ties. Serve hot.