Kasha Varnishkes Recipe

Kasha Varnishkes Recipe photo by Taste of Home

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This is one of the great Jewish comfort foods. It’s easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. —Joanne Weintraub, Milwaukee, Wisconsin

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Kasha Varnishkes Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

4 cups uncooked bow tie pasta
2 large onions, chopped
1 cup sliced fresh mushrooms
2 tablespoons canola oil
1 cup roasted whole grain buckwheat groats
1 egg, lightly beaten
2 cups chicken broth, heated
1/2 teaspoon salt
Dash pepper
Minced fresh parsley

Directions

Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside.
Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper.
Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley. Yield: 8 servings.

Originally published as Kasha Varnishkes in Simple & Delicious December/January 2013, p82