Kasha and Varnishkes

Ingredients

• 1 large carrots diced
• 2 cups liquid from simmering dried
• 1  eggs 
• 3 cloves garlic minced
• 1 medium onion minced
• 4 servings salt and pepper 
• 2 tablespoons vegetable oil 
• 0.5 pound bowties cooked
• 2 cups creminis trimmed thinly sliced stems removed before slicing
• 1 cup kasha whole or coarse
• 0.5 pound bowties cooked
• 2 cups creminis trimmed thinly sliced stems removed before slicing
• 1 cup kasha whole or coarse

Equipment

• frying pan

Directions

1. Heat oil, then saute onions until soft.
2. Add carrots and saute until the onions take on some color.
3. Add mushrooms, then garlic.
4. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings.
5. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate.
6. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,.
7. Mix in bowties.
8. Serve with ketchup and/or gravy.