• 1 cup coarse kasha, buckwheat groats
• 2 cups chicken broth or vegetable broth
• 3 cups sliced mushrooms
• 1 leek, sliced and cleaned well
• 1/2 pound Manischewitz mini bow ties, cooked per package directions
• 1 ounce dried porcini mushrooms
• 4 tablespoons margarine
• 5 tablespoons flour
• 1/4 cup red wine

Soak porcini mushrooms in 3/4 cup hot water for abotu 45 mintues.

In a large deep saute pan, toast buckwheat groats until fragrant.  Heat 2 cups broth in the microwave and then pour into the kasha.  Cover and lower heat to  simmer for about 10 minutes or until liquid is absorbed, fluff and place in a large bowl.  Stir in the prepared pasta .

In the pan, add 1 tablespoon margarine and pan fry the mushrooms until browned then add dash salt to taste.   Add scallions and cook until golden mix into kasha.

Heat 2 tablespoons margarine until melted.  Add in flour and stir, do not allow to burn, pour broth in and stir until there are no lumps.  Strain the mushroom liquid into the pan and then chop the mushroom into pieces, add to pan along with the wine and cook another 20 minutes.  Adjust salt and pepper to taste.  Serve atop kasha.