Buckwheat & Bowties

8
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"This is a recipe I got years ago from my Jewish girlfriend, it's cheap to make but has lots of good flavor! For best flavor make certain to brown the onions and buckwheat, for vegetarian option use vegetable broth or water"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (218.8 g)
  • Calories 318.7
  • Total Fat - 10 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 37.5 mg
  • Sodium - 617.9 mg
  • Total Carbohydrate - 51.8 g
  • Dietary Fiber - 6.9 g
  • Sugars - 5.4 g
  • Protein - 7.7 g
  • Calcium - 175.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat 3 tablespoons butter with 1 tablespoon oil in a large heavy skillet over medium heat (a large cast-iron skillet works great for this). Add in all the chopped onions, cayenne pepper and 1 teaspoon sugar; cook stirring constantly until the onions are well browned, this should take about 15-20 minutes. Remove all the onions to a bowl; set aside.

Step 2

To the same skillet heat 1 tablespoon oil and 1 tablespoon of butter over medium heat; add in the dry buckwheat, and beaten egg. Cook the buckwheat (with the egg) stirring constantly with a wooden spoon until buckwheat is well toasted (have patience this will take about 20-22 minutes, the buckwheat must be well browned).

Step 3

Slowly add in hot broth or boiled water and garlic powder; mix with a spoon then cover and simmer over low heat until all the broth is absorbed (about 15-20 minutes). Mix in the onions. Remove from heat. Season with salt and pepper. Mix in the cooked bow-tie pasta. Serve.

Tips & Variations


No special items needed.

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