Kasha Bows

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Traditional jewish dish which is always a hit. You can use any texture of buckwheat that you like, we prefer fine-grain. Make sure to use a large pan because it e-x-p-a-n-d-s... Enjoy!!

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Steps

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Fry the onion in oil and set aside.

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Pour kasha into a hot pan and toast for about one minute while stirring.

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Add beaten egg to kasha and continue stirring and seperating grains lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it once most of that liquid is gone , reduce the fire to low and add onions and remaining liquid.

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Cover pan and allow it to cook for about 1 / 2 an hour.

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Once the liquid is cooked out , add the cooked pasta and serve hot.

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Ingredients

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onions, oil, dried kasha, egg, chicken stock, bow tie pasta