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
Kasha Varnishkes
Kasha Varnishkes
Prep Time
10 min
Cook Time
25 min
Yield
8 servings
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 (kasha)
- 1 large 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.
Nutrition Facts
3/4 cup: 270 calories, 6g fat (1g saturated fat), 28mg cholesterol, 408mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 9g protein.
