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

Kasha with Bowties


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.