Kasha Varnishkes
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 8 servings.
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
Ingredients
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4 cups uncooked bow tie pasta
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2 large onions, chopped
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1 cup sliced fresh mushrooms
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2 tablespoons canola oil
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1 cup roasted whole grain buckwheat groats (kasha)
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1 large egg, lightly beaten
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2 cups chicken broth, heated
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1/2 teaspoon salt
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Dash pepper
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Minced fresh parsley
Directions
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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.
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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.
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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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