• 1 cup dry whole buckwheat groats (kasha)
• 2 cups water or vegetable broth
• 2 tablespoon vegetable oil, preferably olive oil
• 1 medium onion
• 4.5 oz jar or 5 oz fresh mushrooms
• half small head of cabbage, shredded
• 2 tablespoon soy sauce
• 2 tablespoon balsamic vinegar
• 1 cup uncooked eggless bowtie pasta (farfalle)

Heat large dry skillet until hot. Begin to boil water or broth in saucepan. Rinse kasha in fine mesh strainer. Dump wet kasha onto preheated skillet. (It should hiss!) Toast kasha, stirring until dry. Slowly pour toasted kasha into boiling water. Immediately turn down heat and simmer kasha uncovered until liquid is absorbed. Remove from heat and let dry somewhat. While kasha is simmering, place oil into now empty skillet and heat. Place onions, mushrooms, and cabbage into preheated oil. Stir fry until done to your liking, adding soy sauce and balsamic vinegar along the way. Prepare pasta according to package directions. Pour kasha into skillet and stir with vegetables. Add pasta and mix in. Serve while hot. This is an Eastern European/Jewish dish traditionally prepared with eggs, which I have omitted.

Serves: 4

Preparation time: 45 minutes