This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).
- About 3 cups chicken stock
- 1 pound buckwheat groats (kasha)
- 1 large Spanish onion, diced small
- 2 cups bowtie pasta, prepared according to package directions
- 1 stick butter
- Salt and pepper to taste
- Optional: 1 tablespoon chopped parsley or 1 teaspoon cumin seed (or both) or 1 teaspoon nutmeg
- Saute the Spanish onion in butter until onion is caramelized to a golden brown color, sweet aroma, about 15 minutes. At the same time, in a medium saucepan over high heat, bring chicken stock to a boil.
- Meanwhile, warm a saute pan over medium heat, then add kasha with 1/2 tablespoon of salt and brown until you get a nutty aroma, about 2 to 3 minutes. Add the optional cumin seed at this time.
- When kasha is browned, pour boiling chicken stock over it, enough to cover. Cover the pot, and cook on low flame without stirring until all the stock is absorbed (about 5 minutes). Turn the heat off, and do not touch until the kasha is cooled.
- Meanwhile, prepare the bowtie pasta.
- When kasha is cool, separate it with your hands until flaky, stir in caramelized onions, then add to the noodles. Mix together, add more melted butter, if necessary. If you are using the parsley or nutmeg, add that now. Then add salt and pepper to taste.