Method

1-Put the onion in a large skillet with a lid over medium heat.  Cover the skillet and cook for about 15 minutes, until the onion is dry and almost sticking to the pan.  Add the 3 tablespoons oil, raise the heat to medium-high, and cook, stirring, until the onion is nicely browned, another 15 minutes or so.

2-Meanwhile, if you're using the egg, beat it, then toss it in a bowl with the kasha.  (If not, proceed to the nest step).  Put the mixture along with some salt and pepper in a heavy, large, deep skillet over medium-high heat.  Cook, stirring, until the mixture smells toasty, about 3 minutes. Proceed to step 4.

3-If you're using the 2 tablespoons oil instead of egg, put it in a heavy, deep skillet over medium-high heat.  When hot, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.

4-Turn the heat to a minimum, carefully add the stock, and stir once.  Cover and cook until the liquid is absorbed, about 15 minutes.  Turn off the heat.  Stir in the onion, taste, and adjust the seasoning.  Serve or let the kasha sit for up to 30 minutes before serving.

When you're ready to serve, fluff with a fork, adding the butter if you like at the same time.

Makes 4 servings

 

Reprinted with permission from ©Doubleday B. Publishing, Completely Revised Tenth Anniversary Edition - How to Cook Everything, by Mark Bittman, published by John Wiley & Sons   click for book review

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