2 c. Kasha
4 tbsp. chicken fat or vegetable oil
4 c. water
Salt & pepper to taste
2 c. varnishkes (shell or bowtie-shaped noodles)
2 lg. onions

Place the Kasha in a pan with 2 tablespoons chicken fat or oil. Saute until the grains become dry and crunchy. Then add the water and salt and pepper to taste and bring to a boil. Cover and simmer for about 20 minutes.

Cook the varnishkes according to the directions on the package. Drain. Saute the onions in the remaining chicken fat or oil until golden. When the Kasha is ready, combine with the onions and noodles. Adjust seasoning and serve. Serves 6 to 8.