Kasha & bowties

For the Kasha novices out there, let me tell you, if you've never had it, I think it's worth a try. I had heard of it but was never tempted to try it until now. It's a grain, similar in size as couscous, but has a very distinct nutty flavour that I enjoyed. I'm sure my paring is unorthodox, but I liked it and maybe you will too. Here's what you'll need:



1 cup kasha
1 egg

2 cups water

1 1/2 cups bowtie pasta

1 tsp chicken stock substitute

1 large diced onion
1 pack mushrooms

1 cup cherry tomatoes

1 can quartered artichoke hearts

Olive oil

Salt & pepper

In a pot boil 2 cups of water and 1 tsp chicken stock substitute for flavour; add a dash of salt and a tsp of olive oil bring to a boil. In the meantime, beat the egg in a bowl and add the kasha and mix so that all the grains are coated well. In a hot skillet, add the egg coated kasha and stir till they have dried and separated into individual grains, then add the boiled liquid, stir. Lower the heat and let simmer, covered for 6 to 7 minutes till the water has been soaked up and the grained had doubled. Then, in a large skillet, heat the oil then sauté the onions, then artichokes, tomatoes and finally the mushrooms, season, then to that then add the prepared Kasha, toss and add the pasta.

Enjoy!