3 medium onions
1 cup kasha, preferably coarse
1 (14 1/2 oz) can vegetable broth
1/3 cup chopped parsley
1/2 pound bow-tie pasta
1 1/2 teaspoons butter
1 teaspoon freshly ground pepper
In a large past pot, heat the oil and onions over medium heat. Cook, stirring frequently, until the onions are well browned, about 10 minutes.
Add the kasha and stir to coat. Pour in the vegetable broth and 1/4 cup water and bring to a boil. Reduce heat to medium-low. Cover by pressing wax paper over the water, then covering again with the pot lid. Cook until the grain is done, from 5 minutes for medium kasha, to 20 minutes for coarse. (It is fine if the kasha is a little undercooked, as it will continue to steam while the bow-tie pasta cooks.) Remove the kasha to a medium bowl, add the parsley, and fluff with a fork to separate the grains.
Rinse out the pot. Bring 4 quarts of salted water to a rapid boil. Add the bow ties and salt to taste. Cook until the pasta is tender but still firm, 8 to 12 minutes. Drain and return to the pot.
Add the butter and pepper and toss. Add the kasha. Warm over medium-high heat, stirring constantly while adding 1/4 cup water, until warm, 2-3 minutes. Serve at once.
Source: One-Pot Vegetarian Dishes