2 tbsp olive oil
½ cup onion, diced
½ cup red bell pepper, diced
2 large cloves garlic, chopped
1 egg (or egg white)
1 cup Coarse Granulation Kasha (Buckwheat groats)
2 cups low sodium chicken broth
½ tsp kosher salt
1/8 tsp black pepper
In a medium saucepan heat the chicken stock to boiling.
In a medium bowl, beat egg lightly. Add the kasha, and stir to coat kernels.
In a large saucepan over medium heat, sauté the garlic in the olive oil for thirty seconds. Add onion, red bell pepper, salt, and pepper. Continue to sauté until translucent, about 4 to 5 minutes. Add sautéed garlic, onions, and peppers to boiling stock.
Add egg-coated kasha to the large saucepan. Cook over medium high heat 1 to 2 minutes until egg has dried on kasha and kernels are separate. Reduce heat to low.
Pour the boiling liquid into the kasha. Cover the saucepan and simmer on low until the kasha has absorbed the liquid, approximately 7 or 8 minutes.
For Kasha Varnishkes, toss in ½ to 1 cup of cooked bow tie pasta.