Kasha and Bow-Tie Pilaf

Steps

• 1

  In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
• 2

  In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
• 3

  Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
• 4

  Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.