Rachel'S Pearl Onion And Kasha Kugel - cooking recipe

Ingredients

KASHA
2 cups vegetable broth (or water, any kind of stock or broth will do)
1 cup roasted buckwheat groats
1 pinch sea salt
3 shakes smoked paprika
REST OF KUGEL
12 ounces white pearl onions, frozen (Whole Foods sells 12-oz frozen bags)
2 large eggs
3 tablespoons olive oil (any kind works, I prefer olive)
1 teaspoon smoked paprika
3/4 teaspoon sea salt
1/2 teaspoon black pepper

Preparation

Bring the broth or water to a boil and add a little salt and paprika. Sweet works great, I like smoked for that extra zing.
Add the kasha, stir, and leave on high heat uncovered.
Once the kasha expands and soaks up the liquid at the top (about 5 minutes) cover with lid and leave on low heat for another 12-15 minutes. Make sure all liquid has been absorbed at the bottom!
Fluff with a fork and place into a mixing bowl. Or if making ahead of time, put into a container and refrigerate, then later put it in the mixing bowl.
Empty the bag of frozen pearl onions into a small bowl, and rinse any freezer burn off them with warm water. Pat dry.
Put the pearl onions into the mixing bowl of kasha.
Using the same small, cold bowl from rinsing the frozen onions, beat the eggs with the oil and spices then mix into the large bowl. If you make and cool the kasha ahead of time, you don't need to mix them separately but I do this anyway to evenly coat the mixture-- as my grandpa used to say, \"This knish filling is good but it needs more snot to hold it together!\".
Pour into a well-oiled 9.5\" or 10\" pie pan.
Bake for 50-60 minutes at 350F, or until the top is nice and browned.