Kasha Varnishkes

Total Time

Prep: 10 min. Cook: 25 min.


8 servings

Updated: Oct. 01, 2022
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 Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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.

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