Kasha Varnishkes

Adapted from Mark Bittman; New York Times, October 22, 2008 ^[1]

Time: 30 minutes

2 cups chopped onions, or more
1/2 cup rendered chicken fat or olive oil
3/4 cup kasha (buckwheat groats)
Salt and ground black pepper
1/2 pound farfalle (bow-tie) or other noodles.

1. Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.

2. Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.

3. Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

Yield: 4 servings.