2 c. kasha, med.
1/2 lb. pack bow ties
2 tbsp. oil
1 tsp. salt
1 lg. onion
1 dash of pepper
2 egg whites
1 1/2 qt. water for the kasha

1. Saute the chopped onion in the oil until light brown. Set aside.

2. Mix the kasha and egg whites. Heat in a large pan, stirring constantly until the kernels become dry and separate. Add the boiled water and salt and simmer covered about 25 minutes.

3. While the kasha is cooking, cook the bow ties according to package directions, drain. Stir the hot bow ties and onions into the hot cooked kasha. 6-8 servings.