Kasha Varnishkes

Instructions

1. Prepare the kasha
   In a medium bowl, mix the kasha with the beaten egg, stirring until all grains are coated. This prevents the grains from clumping together during cooking. Heat a large, dry skillet over medium heat and add the coated kasha. Cook, stirring frequently, for about 3-4 minutes until the grains are dry and separated.
2. Cook the kasha
   Pour the broth into the skillet with the kasha, stir once, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the kasha is tender. Remove from heat and set aside.
3. Cook the pasta
   While the kasha is cooking, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente, about 10-12 minutes. Drain well and set aside.
4. Prepare the vegetables
   In a large skillet, heat the schmaltz or oil over medium heat. Add the diced onions and cook until golden brown, about 10 minutes. Add the sliced mushrooms and continue cooking until the mushrooms have released their liquid and are browned, about 5-7 minutes more. Add the minced garlic and thyme, and cook for another minute until fragrant.
5. Combine all components
   Add the cooked kasha to the skillet with the onion-mushroom mixture. Stir to combine. Gently fold in the cooked bow tie pasta, being careful not to break the pasta. Season with salt and pepper to taste.
6. Serve
   Transfer the kasha varnishkes to a serving dish. Sprinkle with chopped fresh parsley and serve hot. This dish can be served as a side dish with brisket or roast chicken, or as a vegetarian main course.