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Kasha with Bowties

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Serves: 6


  • 1 (12 oz) package Manischewitz® Egg or Yolk Free Bow Ties
  • 1/4 lb. mushrooms, sliced
  • 1 medium onion, sliced
  • 1 cup medium grain kasha
  • 2 cups boiling water
  • 1/4 teaspoon salt
  • 3 egg whites
  • 2 tablespoon margarine
  • 1 chicken bouillon cube


In 10-inch skillet over medium heat, melt one tablespoon of margarine. Cook mushrooms and onion until tender. In a small bowl beat egg whites slightly, add kasha and stir until grains are well coated. Push vegetables to one side of skillet. Add the remaining margarine. Cook kasha for 2 minutes until grains become separated and dry. Stir constantly. Stir in boiling water, salt and bullion cube. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 10-12 minutes until kasha is tender. Cook Manischewitz® Egg or Yolk Free Bow Ties according to package directions. Drain pasta and add to skillet. Mix bow ties with kasha and vegetables.


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