Uncooked vidalia onion(s)
2 large, chopped
¼ tsp(s), freshly ground
½ cup(s), or buckwheat groats
1 egg white(s), large, lightly beaten
Cooked farfalle pasta
2 tbsp(s), chopped
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are very tender, about 10 minutes; transfer to a bowl.
- Meanwhile, combine the kasha and egg white in a small bowl, stirring with a fork until the kasha is well coated. Set aside.
- Heat the remaining 1 teaspoon oil in the same skillet, then add the kasha mixture. Cook, over medium-high heat, stirring frequently, until the egg is cooked and the kasha kernels have separated, about 5 minutes. Stir in the water; bring to a boil. Reduce the heat and simmer, covered, until the kasha is tender and the liquid is absorbed, about 6 minutes. Stir in the onion mixture, cooked pasta, and parsley. Serve at once.
- Yields 1 1/3 cups per serving.