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Kasha Varnishkes

 Kasha Varnishkes
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
8 ServingsPrep: 10 min. Cook: 25 min.


  • 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 (kasha)
  • 1 egg, lightly beaten
  • 2 cups chicken broth, heated
  • 1/2 teaspoon salt
  • Dash pepper
  • Minced fresh parsley


  • 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.
Nutritional Facts: 3/4 cup equals 270 calories,

2 of 2

Kasha Varnishkes (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 28 mg cholesterol, 408 mg sodium, 47 g carbohydrate, 4 g fiber, 9 g protein.