Date:    Wed, 08 Sep 93 13:04:18 MDT
From:    seb1@bighorn.dr.att.com (131010000-BadianS(DR1510)43)

Adapted from Jane Brody's Good Food Book

KASHA VARNISHKA

1 medium onion, chopped fine (1/2 to 2/3 cup)
1 egg white or egg replacer, slightly beaten (see note)
1 cup buckwheat groats (kasha), coarse granulation
	or whole
2 cups boiling broth, bouillon or water
salt, if desired to taste
generous amount of freshly ground pepper
1/4 to 1/2 lb bow tie macaroni (large size, not
	soup size), cooked, drained and kept warm

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.