Kasha - cooking recipe

Ingredients

1 c. kasha
1 egg, beaten
salt to taste
2 onions (large), chopped
1/2 lb. mushrooms, sliced
3 Tbsp. olive oil
6 oz. macaroni bow ties

Preparation

Bring water to boil in a pot; cook the bow ties.
Drain and cool.
Put kasha in a wide mixing bowl; add the beaten egg.
Mix with a fork until the egg is fully absorbed and all of the grains of kasha are slightly moistened.
Let this mixture dry overnight, or place in a skillet over moderately high heat and stir the kasha until it is dry and the grains separate from each other.
In a large saucepan, heat the olive oil and saute the onions and mushrooms until they are light brown and soft.
Bring 2 cups salted water to a boil in a large pot.
Add the kasha; cook until the kasha has absorbed all of the water.
Mix in the sauteed vegetables and bow ties.
Add salt and pepper to taste.
Serve warm.