Kasha Varnishkes
Yield 6 servings
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Description
A classic Jewish comfort food, delicious, rich, and satisfying.Kosher (can be dairy, Pareve, or meat)
Ingredients
- 4 Tablespoons (60ml) olive oil or butter or schmaltz
- 2 large onions or 4 medium chopped
- 1 Lb (454g) uncooked bowtie (Farfalle) pasta
- 2 cups (480ml) chicken or vegetable stock
- 1 cup (150g) kasha (toasted buckwheat groats)
- 1 large egg at room temperature and lightly beaten
- salt and pepper to taste
- chopped parsley for garnish optional
Instructions
Sauté the onions:
- In a medium-sized pan, heat oil over medium-high heat. Add the chopped onions and cook for 4 minutes, stirring occasionally.
- Season generously with salt and pepper and cook for another 4 to 5 minutes, until golden brown. Move onions to a bowl and set aside.
Cook the pasta:
- Cook pasta according to package directions. Drain.
Toast (and cook) the kasha:
- Warm up the stock and keep it simmering.
- Beat the egg lightly and mix with the kasha so that the grains are well coated.
- Pour kasha into the pan you just used for the onions. Cook over medium-high heat for 2-3 minutes, stirring, to break apart any clumps.
- Add the boiling stock, cover, and simmer until the stock is absorbed and the kasha is cooked (10-12 minutes).
Assemble the dish:
- Mix the pasta, onions, and cooked kasha together in the large pan. Use your own preferred pasta/kasha ratio. Taste and add salt and pepper if needed.
- Sprinkle with chopped parsley (optional) and serve warm.
Notes
Kasha Varnishkes can be served hot or cold, depending on your preference.
Tried this recipe? Tag@mamalivingabroad