Kasha Varnishkes Recipe
Kasha Varnishkes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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. Yield: 8 servings.
Originally published as Kasha Varnishkes in Simple & Delicious December/January 2013, p82

Nutritional Facts

3/4 cup: 270 calories, 6g fat (1g saturated fat), 28mg cholesterol, 408mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 9g protein.

  • 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. Yield: 8 servings.
Originally published as Kasha Varnishkes in Simple & Delicious December/January 2013, p82

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