Kasha Varnishes

From 'Modern Jewish Cooking'  by Leah Koenig

Kasha is toasted buckwheat - dark and nutty.  I mistakenly purchased a ground texture rather than distinct grains, so the dish looked different than usual, and cooked in second.  In order to avoid having one huge clump of grains,  I ended up adding MUCH more broth, but next time I'll try to purchase the correct kind of kasha!   I also added an extra onion, since that seemed to be the source of much of the flavor in this dish.  So the final ingredients ended up being:

Ingredients:
1 pound farfalle
Vegetable oil for drizzling plus 1/2 cup oil
4 large yellow onions, finely chopped
Kosher salt - generous
2 cups vegetable broth
1 cup kasha
Freshly ground black pepper - generous
Roughly chopped fresh parsley for serving (optional)

Directions:
1) Bring a large pot of generously salted water to a boil.  Add the farfalle and cook, stirring occasionally, until al dente.  Drain well, transfer to a large bowl, drizzle with vegetable oil, toss to coat and set aside.

2) Meanwhile, heat the 1/2 cup of oil and the onions in a large pan set over medium heat.  Cover and cook, stirring occasionally until the onions are soft, about 10 minutes.  Uncover, season with salt, and continue cooking until the onions take on a deep golden hue, 10-15 minutes more.

3) Bring the broth to a boil in a medium saucepan.  Stir in the kasha, turn the heat to low, cover, and simmer until the kasha is soft,  12-15 minutes.  Remove th pan from the heat and let stand, covered for about 5 minutes, then transfer to the bowl with the farfalle along with the cooked onions.  Season with salt and pepper and top with parsley, if desired.  Serve warm or room temperature.