Serves 6

1 egg, lightly beaten
1 cup whole roasted buckwheat groats (kasha)
2 cups chicken stock or water
3 Tbs. shmaltz or margarine
1 cup onions, chopped
1/4 lb. egg bowtie noodles
salt

Combine beaten egg, groats and salt to taste in a bowl. Mix thoroughly. Heat a heavy skillet over medium-high heat. Add groats, stirring frequently from the bottom to avoid sticking. Toast until the grains separate and give off a nutty aroma. Remove from heat. Bring chicken stock or water to a boil in a saucepan. Slowly stir in toasted groats. Add 2 Tbs. shmaltz. Reduce heat to low, cover tightly cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork.
Heat remaining shmaltz in a heavy nonstick skillet over medium heat. Cook onions 8-10 minutes, until softened but not brown. Meanwhile, boil noodles 8-10 minutes in a large pot of salted water until tender. Drain. Thoroughly combine noodles, onions and kasha in a bowl and serve.
(Louise Fiszer)