2 c. chopped onions
1/3 c. olive oil
1 1/2 c. water
3/4 c. kasha
salt and pepper
1 lb. whole wheat pasta (bow tie, shell, etc)

Sauté onions in large covered skillet over medium heat for 10 minutes or till onions are dry and almost sticking to the pan. Add oil and raise heat to medium-high, and cook till onions are nicely browned, another 10 minutes or so. Bring a large pot of water to a boil.

Also, in a separate medium saucepan, bring 1 1/2 c. water to a boil, and stir in kasha and 1 tsp. salt. Cover and simmer till kasha is fluffy and soft, about 15 minutes. Let stand, covered.

At the same time, salt the boiling water and cook the noodles till tender but firm. Drain and combine with onions and kasha, adding more oil if desired. Season to taste and serve.

Submitted by: Karen LaValley