Title: Kasha Varnishka
Categories: Lowfat Grain
Yield: 4 Servings

1/2	c	Onion, chopped fine
1		Egg white or egg replacer,
		Slightly beaten (see note)
1	c	Buckwheat groats (kasha),
		Coarse granulation or whole
2	c	Boiling broth, bouillon or
		Water
		Salt, if desired to taste
		Freshly ground pepper
1/4	lb	Bow tie macaroni (large size
		Not soup size), cooked,
		Drained and kept warm

Adapted from Jane Brody's Good Food Book

1. In a skillet that has a cover, saute onion until translucent. Use a little bit of Pam if not a non-stick skillet.

2. In a small bowl, mix the egg white with the kasha and add to the skillet. Cook the kasha, stirring them, until the grains are dry and separated.

3. Add the broth (or whatever), salt, pepper, cover the skillet and simmer the kasha for 10 to 15 minutes or until all the liquid is absorbed.

4. Stir in macaroni and serve.

Note: Kasha is usually coated with egg or egg white before toasting so that it maintains its shape better. Without it, the kasha tends to get mushy and stick together. This would be a problem in this recipe because you want the kasha grains to be separate. I can't say I've ever tried it with egg replacer, only egg white. Egg white works well. It's the rec- commended way on the side of the kasha box.

To my mind one of the secrets of kasha is good tasting broth so I wouldn't use water. It would be too bland for me. But, to each his own. Date: Wed, 08 Sep 93 13:04:18 MDT From: seb1@bighorn.dr.att.com (131010000-BadianS(DR1510)43)

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 02 May 98

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