Kasha is actually buckwheat and is a whole grain. It is mixed with onions and egg noodles to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in pot roast or turkey gravy.
In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.
Per Serving: 345 calories; protein 11.1g; carbohydrates 59g; fat 7.7g; cholesterol 48.7mg; sodium 331.1mg.