Kashka Varnishkas

This eastern European favourite is made with buckwheat groats, or kasha, combined with bow~tie pasta, or farfalle.

2 tablespoons olive oil
1 cup coarse buckwheat groats (kaska)
2 small carrots, cut into thin rounds
2 cups Basic Vegetable Stock, heated
8 ounces farfalle or bcw tie pasta
1 small yellow onion, chopped
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley leaves for garnish

1. Heat 1 tablespoon of the olive oil in a medium~size saucepan over medium heat. Stir in the groats and carrots and cook for 2 minutes, stirring to coat with the oil. Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the groats are cooked and the carrots are tender, about 15 minutes. Set aside.

2. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain, combine with the groats and carrots, and set aside.

3, Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and cook, stirring, until tender and lightly browned, about 10 minutes. Stir the onion into the groats mixture and season with salt and pepper to taste. Set over low heat, stirring gently, to heat through, about 5 minutes. Garnish with the parsley and serve hot.