TZUTC: -0700   
   MSGID: 34560.fidonet_cooking@1:105/500 2d63de33   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kasha With Buttons & Bow Ties   
    Categories: Pasta   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         1 c  Coarse buckwheat groats   
              - (kasha)   
         2 sm Carrots;   
              - cut into thin rounds   
         2 c  Vegetable broth; hot   
         8 oz Farfalle   
         1 sm Onion; chopped   
              Salt   
              Black pepper; freshly ground   
         2 tb Fresh parsley; minced,   
              - for garnish   
       
     Heat 1 tb olive oil in a medium-sized saucepan over medium heat. Stir   
     in the groats and carrots and cook for 2 minutes, stirring to coat   
     with the oil. Add the broth and bring to a boil. Reduce the heat to   
     low, cover, and simmer until the groats are cooked and the carrots   
     are tender, about 15 minutes. Set aside.   
        
     Bring a large pot of water to a boil over high heat. Cook the   
     farfalle, stirring occasionally, until al dente. Drain, combine with   
     the groats & carrots, and set aside.   
        
     Heat the remaining 1 tb olive oil in a small skillet over medium   
     heat. Add the onion and cook, stirring, until tender and lightly   
     browned, about 10 minutes. Stir the onion into the groats mixture and   
     season to taste with salt & pepper. Set over low heat, stirring   
     gently, to heat through, about 5 minutes. Garnish with the parsley   
     and serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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