Source: dLife

Kasha and brown rice pasta with onions and mushrooms.

Servings

2 tsp Oil, safflower
1 medium onions , chopped
1 eggs
1 cup Buckwheat, Kasha, roasted kernels
0.5 cup fresh mushroom slices
2 cup low sodium vegetable broth , boling
1 pinch black pepper
1 pinch sea salt
2 cup cold water
1.5 cup Pasta, rotini, FS

1 Heat the oil and sauté the onion, in a saucepan, for approximately 5 minutes.
2 Beat the egg in a bowl and mix in the kasha so each grain is covered with egg. Add to the onions and cook, stirring until rice is separated.
3 Put the mushrooms, broth, pepper, and sea salt in the mixture. Cook, covered, for 15 minutes or until the liquid has absorbed.
4 While the mixture is cooking, pour the water in a pot and bring to a boil. Put the rotini in the pot and cook for 6 minutes. Once the pasta is tender but still slightly firm, strain do not rinse.
5 Mix together the kasha and the rotini and serve.

Kasha is hulled and crushed buckwheat.