(cold or hot)
Serves 10 - 12 serving you can cut in in half to make a smaller portion
1 cup kasha I buy bulk or get a box (Wolff's)
salt and pepper to taste
2 tablespoon of butter
2 cups of chicken broth
two medium onions..chopped
1 large bunch of parsley...finely chopped
1 cup of olive oil
2 fresh lemon---some zest please .....the rest for the taste meal....
1 bag of bow-tie pasta
Cook your pasta
- Follow bag directions
- Rinse it
- Set it aside.
- Once the pasta has cooled put it in a bowl and coat it with Olive oil so it does not stick together .....
To make Kasha follow these directions
- Heat the liquid butter and seasonings in a small soup pan keep hot but don't cook it down and loose the quantity we need keep it on the side to steam the kasha
- Lightly beat the egg in a bowl and add the kasha and coat all the kasha
- In a separate skillet add egg coated kasha and cook over high heat 2 to 3 minutes stirring constantly until egg has dried and kasha kernels are separate. OK reduce the heat to low
- Now add the liquid that we kept hot. Cover the skillet and simmer for oh 7 minutes or till it reaches the tenderness you like. This will make about 4 cups so cut it in half if you don't want so much
- Ok put the kasha in with the Pasta..you can add a little morw of tyour olive oil....yummmmm set this stuff aside now lets make the compliments to the dish....yummmm
- Chop your two onions
- if you want more you know I encourage you to tweak all my recipes they are to my taste and we all love different taste that is what makes cooking such a delight...
- Ok saute your onions on medium heat in olive oil about 3 tablespoons of olive oil skillet till they are a little brown on the edges yet not quiet translucent
- This is why I always take pictures does that not help....ahh yeah !
- Add the onions to the mixture of kasha and pasta
- Take all the twigs off the parsley it is bitter tasting a little won't hurt but take as much as you can off
- I use scissors to cut the twigs off
- I have a separate pair of scissors just for the kitchen they sire come in handy you will see if you follow my cooking stuff
- So once the twigs are off chop the parsley up like I am showing you you can add as much or as little as you wish I love parsley it is so good for you can never have enough greens ya all
- Now add the parsley to the mixture
This salad can be served hot warm right after you have made it ...but oh my the next day this makes a super pasta salad cold....and it is so good for you take some to the office and make your co-workers know what healthy food is all about.....enjoy...xoxo ...Thank you Nanny Lilly for introducing me to so many great foods......