2 cups Kasha (medium)
4 cups chicken broth, or water with 4 teaspoons chicken bouillon
2 eggs, slightly beaten
1 tablespoon olive oil
1 large onion or 2 medium onions
1/2 pound fresh mushrooms
2 tablespoon olive oil
1/4 cup water
8 oz. bowtie noodles, cooked
pinch of salt, pepper
garlic powder


1. Chop the onions into medium size pieces and fry in 2 table spoons olive oil until golden brown on the edges. Add 1/4 cup water and cover.

2. Wash and slice the mushrooms. Add the mushrooms to the onions, along with a pinch of salt, pepper and garlic powder. Cook until the mushrooms are tender. Set aside.

3. Cook 8 oz. bowties (egg bows) noodles following package directions. Set aside.

4. Combine 4 cups chicken broth (or water and 4 teaspoons bouillon) with 1 tablespoon olive oil in a medium saucepan. Bring to a boil.

5. In the meantime, add 2 slightly beaten eggs to 2 cups Kasha and stir until all the kernels are evenly coated.

6. Place the egg-coated Kasha into a skillet or frypan which has a tightly fitting cover. (To be used later)

7. On high heat constantly flatten and stir the egg-coated Kasha with a fork or wooden spoon for 2-4 minutes or until the egg has dried and the Kasha kernels are very hot and mostly separate.

8. Remove skillet from burner momentarily and quickly add the boiling liquid. (Watch for splattering!)

9. Stir in onions and mushrooms.

10. Cover, place back on burner, reduce heat to low, and gently steam Kasha for about 20 minutes. Kasha should be fluffy and dry when done.

11. Gently toss in bowtie noodles (varnishkes).

12. Makes approx. 6 cups. (12 4 oz. servings)