2 tablespoons olive oil
1 medium minced onion
1 large carrot, diced
2 cups thinly sliced trimmed crmini mushrooms
3 cloves garlic, minced
1 cup kasha (whole only!)
Salt and pepper
2 cups chicken stock
1/2 pound bowtie pasta, al dente
Sauté the onions in the oil until soft.
Add the carrots and saute until the onions get a little brown.
Add the mushrooms and garlic. Saute for 2 + minutes.
While it is cooking, mix kasha with the eggs and salt and pepper.
Add the kasha-and-egg mixture to the saute pan with the vegetables and cook over medium heat until dry-looking and the kernels separate.
Add the stock and turn it down as low as you can, and cover it, until the liquid is absorbed and the kasha is tender, say 15 minutes.
Mix in the bowtie pasta.
Serve with gravy!