2 chopped onions
½ cup of olive oil
¾ cup Kasha (buckwheat groats)
½ pound farfalle (bow-tie) or other noodles
2 TBSP Dry Vidal wine
1 TBSP Mignonette Pepper
Place chopped onions in a large skillet with a lid on medium heat. Cover skillet and cook for 10 minutes or until onions are dry and almost sticking to the pan. Add olive oil, stirring occasionally, until onion is nicely browned. This should take at least 10 minutes or so. Add 2 TBSP of Dry Vidal, raising heat to medium high and cook for a few minutes.
Bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 ½ cups of water to a boil, stir in the kasha and a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
Salt the large pot of boiling water and cook noodles until tender, but still firm. Drain and combine the onions and kasha, adding more oil if you like.
Top with Mignonette Pepper made from grinding together pink, green and black peppercorns with coriander.
*This recipe has been modified from Marc Bittman’s Kasha Varnishkes Recipe, New York Times