Kasha and Varnishkes

1 c bow tie pasta
2 c broth
3/4 c kasha-buckwheat
1 ts garlic; minced
2 tb olive oil
2 tb dill weed or basil
1/2 ts seasoned salt

Cook pasta according to package directions. Drain. In a medium saucepan, bring stock to boiling. Slowly add kasha. Reduce heat. Cover; simmer 8 or 9 minutes or till grain is tender and liquid is absorbed. Remove from pan. In the same saucepan, cook garlic in oil till tender. Return kasha to saucepan, add pasta, dill or basil and seasoned salt. Heat through.
If your supermarket doesn't have a Jewish food section, look for buckwheat groats with the baking supplies