Kasha Varnishkas
By
Bobbi Gulla
@BobbiGee
1
Russian/kosher food that makes my mouth water.
Kashka aka groats & buckwheat can be found in the Kosher section of any supemarket, jewish deli's or upscale stores.
Kasha is 100% Pure Roasted Whole Grain Buckwheat/groats. Sugar & wheat & gluten free. Its a great source of fiber. It comes in various levels of granulation. I prefer "coarse" but tried "medium" & "fine".
Varnishkas are bow tie pasta. I use "farafelle" which is a small size bow tie. I think a large bow tie would overpower the texture of the dish.
Kasha is best serves as a side dish for a roast beef or pot roast
Kashka aka groats & buckwheat can be found in the Kosher section of any supemarket, jewish deli's or upscale stores.
Kasha is 100% Pure Roasted Whole Grain Buckwheat/groats. Sugar & wheat & gluten free. Its a great source of fiber. It comes in various levels of granulation. I prefer "coarse" but tried "medium" & "fine".
Varnishkas are bow tie pasta. I use "farafelle" which is a small size bow tie. I think a large bow tie would overpower the texture of the dish.
Kasha is best serves as a side dish for a roast beef or pot roast
Rating:
★★★★★ 1 vote5
Comments:
Serves:
3/4 cup prepared per person
Prep:
20 Min
Cook:
10 Min
Ingredients
-
1 conions diced
-
6 Tbspmargarine [salty] divide into 3 pieces of 2 tbls each
-
2 cbeef stock
-
1 ckasha [aka: groats or buckwheat]
-
1 csmall bow ties [see my personal note]
-
SPICES:
-
2 tspaccent flavor enhancer [optional]
-
1/2 tspsalt
-
1/8 tspfreshly ground pepper corn [mccormack's peppermill grinder]
-
1/2 tspgarlic powder
-
1/2 tsponion powder
-
I'LL USE THE WORD SPICES TO DESCRIBE THIS COMBO THROUGHOUT THE RECIPE
How to Make Kasha Varnishkas
- Measure & set aside [in order] using paper bowls/plates:
uncooked bow ties
uncooked kasha
onion
margarine [3 pieces/2 tbls each]
Crack egg in medium/large mixing bowl
Leave beef stock in 1 quart measuring cup - NOTE: I cook the bow ties {Step 3] and chop & sautee the onion [Step 4] at the same time.
- In medium sauce pan:
Fill with enough water to cook bow ties
Add pinch of salt
Cook bow ties 12 minutes [or until tender]
Drain well
Place 2 tbls [1 piece] of margarine in empty sauce pan
Add cooked & drained bow ties into sauce pan with margarine
Mix until bow ties & margarine are coated
Set aside - Sautee onion in 2 tbls [1 piece] margarine
Add spices
Set aside - Add spices to egg in mixing bowl & wisk until blended.
Add kasha to bowl & wisk until blended. - Heat stock, 2 tbls [1 piece] margarine & spices to boiling.
I keep the mess down by boiling the liquid in the 4 quart cup using the microwave. - In large sauce pan:
Add egg coated kasha.
Cook on high heat, stirring constantly, until egg has dired on kasha & kernals are seperate.
Reduce heat to low.
Quickly stir in boiling stock.
Cover tightly.
Cook over low heat
Stir every few minutes until the kasha is tender & liquid is absorbed
Kasha is done when no fluid is remaining. - The simering time varies by the granjulation. For example, coarse granulation will need more simmering time than fine. The time needed should be marked on the box of kasha [groats].
- Add onions & coated bow ties to kasha
Stir until ingredients are mixed well - Serve hot.
Enjoy!!!
About Kasha Varnishkas
Other Tags: Quick & Easy Healthy
