Ingredients
- 2 tablespoons oil (vegetable or canola oil, divided)
- 3 tablespoons butter
- 3 large yellow onions, chopped
- Cayenne pepper (optional, adjust to taste)
- 1 teaspoon granulated sugar
- 9 ounces dry buckwheat groats (1 1/2 cups, dry)
- 1 large egg (slightly beaten)
- 3 cups chicken broth (hot broth, or can use hot water)
- 2 teaspoons garlic powder
- Fresh ground black pepper (lots!)
- Salt (to taste)
- 1 package (8 ounce) dry bow tie pasta (cooked, drained, then tossed with a generous amount of oil to prevent sticking, measure 8 ounces dry)
How to Make
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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.
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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).
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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.
We hope you enjoy this recipe!
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