• 1 egg, lightly beaten
• 1 cup whole roasted buckwheat groats
• 2 cups chicken stock or water
• 3 Tbs. schmaltz or margarine
• 1 cup onions, chopped
• 1/4 lb. egg bowtie noodles

Combine beaten egg, groats and salt to taste in a bowl. Mix thoroughly. Heat a heavy ungreased cast iron skillet over medium high heat. Add groats and toast, stirring frequently from the bottom to avoid sticking, until the grains separate and give off a nutty aroma. Remove from heat. Bring chicken stock or water to a boil in a heavy nonreactive saucepan. Slowly stir in toasted groats. Add 2 Tbs. schmaltz. Reduce heat to low, cover tightly cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork.

Heat 1 Tbs. schmaltz in a heavy nonstick skillet over medium heat. Cook onions 8-10 minutes, until softened but not brown. Meanwhile, boil noodles 8-10 minutes in a large pot of salted water until tender. Drain. Thoroughly combine noodles, onions and kasha in a bowl and serve.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 258, fat 9.2g, 31% calories from fat, cholesterol 55mg, protein 8.7g, carbohydrates 36.6g, fiber 4.0g, sugar 2.8g, sodium 279mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 2.1, Lean meat: 0.4, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.0

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