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Kasha with Bow Ties
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This version uses chicken bouillon for added flavor. Replace with vegetable based bouillon for a parve version.

Serves: 6

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Side Dish

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Ingredients

12 oz. package of egg bow tie noodles
1/4 mushrooms, sliced
1 medium onion, sliced
1 cup kasha, medium grain
2 cups water, boiling
1/4 tsp. salt
3 egg whites
2 tbl margarine (parve)
1 chicken bouillon cube

Directions

  1. Melt one tablespoon margarine in small skillet over medium heat
  2. Add mushrooms and onion and cook until tender
  3. In a small bowl, beat egg whites slightly, add the kasha and mix well.
  4. Move cooked onions and mushrooms to one side of skillet and add second tablespoon of margarine to melt
  5. Add kasha and cook for 2-3 minutes (until grains seperate and are dry), stirring constantly
  6. Add boiling water, salt and bouillon and bring to boil
  7. Reduce heat, cover and simmer for 10-12 minutes until tender
  8. Cook bow ties according to package directions. Add to skillet and mix well.

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