3/4 cup kasha (buckwheat groats) 

1 egg, slightly beaten

1 can (13 3/4 ounces) chicken broth

1/4 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup frozen green peas

8 ounces bow tie noodles

3 tablespoons vegetable oil, divided

3 tablespoons chopped fresh parsley

 

Heat a teaspoon of oil in a small saucepan and sauté the onion. Set aside. Heat a large non-stick skillet over medium-high heat. Mix kasha and egg in small bowl; add to skillet. Cook, stirring constantly, until dry and slightly toasted. Stir in chicken broth, onion, salt and pepper. Cover; simmer 15 minutes. Stir in peas; cover; cook 5 to 8 minutes longer, or until broth is absorbed. Meanwhile, cook noodles in boiling salted water, following label directions; drain. Return noodles to kettle; add remaining oil and parsley; toss well. Add kasha mixture; toss with wooden spoon to combine.

 

Note: We usually add more noodles and serve this dish topped with liquid hot pepper sauce.