Ingredients
Units
- 1 cups cooked whole wheat bow tie pasta
- olive oil
- 1 onion, diced
- 1 egg
- 1 cup kasha
- 2 cups vegetable stock, chicken stock or water
- 1½ cups “riced” cauliflower (about ½ small raw cauliflower pulsed in food processor)
- salt and pepper to taste
Instructions
- Cook pasta according in salted boiling water to directions, around 10 minutes. Can be prepared a day ahead of time.
- Beat one egg in a medium bowl. Add kasha and combine until coated.
- In a large skillet over medium heat, add 1 Tbsp olive oil. Cook kasha and egg until kasha has separated and egg has cooked out. Add broth, bring to a boil then cover and reduce on simmer for 10 minutes.
- In another skillet, saute diced onion in olive oil over medium heat until slightly brown, around 7 minutes. Add riced cauliflower and continue to cook for 2-3 minutes.
- After kasha has cooked, add onion and cauliflower mixture along with cooked pasta to pan. Cook another 5-10 minutes. Add salt and pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: One-pot
- Cuisine: Ashkenazi