Homemade Kasha Varnishkes OMG Delicious

Makes 14, 1 cup servings.

16 oz package bow tie pasta (regular or egg variety).
13 oz box Wolff’s Coarse Kasha (buckwheat).
2 cups of chicken bone broth, at least 2 additional cups on hand if you want the recipe more moist. If you are serving with other meat, change your broth accordingly.
2 medium yellow onions chopped. 3 onions if you like them because they cook down and disappear in the recipe.
2 lightly beaten eggs.
Olive oil to cook onions and to drizzle on pasta to prevent sticking, 1 stick of butter, margarine or combination for cooking kasha.
Salt and pepper to taste.

Cook bow ties and set aside. When cool, toss them with a drizzle of oil.

Slowly fry (caramelize) onions in large frying pan with little oil and set aside. Add extra oil during cooking if needed. Keep onions moist, don’t burn them😊

In large bowl, stir eggs and kasha together until well combined. Transfer coated kasha to large, dry, 6qt or larger, preheated hot pot to toast. Stir frequently. Do not burn it. Once toasted, add salt, pepper, caramelized onion, broth and butter. Add more broth as needed to cover kasha. You could also use water. The pan should already be near boil point from toasting. Cover, stir frequently and cook until fluffy, about 20 minutes on low simmer heat. Check that it doesn’t dry out. It should be moist and fluffy. Let it cool a bit, then combine with bow ties. Make sure to use a big mixing bowl. It will get a bit messy☺️

As you mix all the cooked ingredients, taste it. Add more salt, pepper, broth, even drizzle of oil, to your liking. Moist and fluffy, not soupy.

Freezes well for future meals. Taste best served hot.