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Kasha Varnishkas (Kasha with Bow ties) Recipe

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This recipe for Kasha Varnishkas (Kasha with Bow ties) is from Food and Yiddish, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FIRST:
1 cup chopped onion
1 clove garlic chopped
1 tablespoon butter
1 tablespoon olive oil

SECOND:
1 cup uncooked bow tie pasta
water for cooking

THIRD:
2 cups water or unsalted chicken or vegetable stock
2 tablespoons butter
1/8 teaspoon pepper
salt to taste
1 cup kasha
1 egg
Directions:
Directions:
FIRST:
Saute 1 cup chopped onions and 1 clove garlic (chopped) in 1-tablespoon butter mixed with 1-tablespoon olive oil in a large skillet. Cook the onions until they are brown. This is important. The onions have to be brown. Add the garlic a little after the onions. They should not brown, because they burn. Set aside.

SECOND:
Cook the bow tie pasta until tender, about 12 minutes. Drain the bow tie pasta and set aside. You could add about 2 tablespoons of butter (optional).

THIRD:

Heat liquid, butter, and seasoning to boiling. Set aside

Lightly beat the egg in a bowl with a whisk. Add the kasha. Stir to coat. Let sit about a minute or two. Be sure you don’t see egg…you don’t want a kasha omelet. The egg should kind of coat or be absorbed by the kasha.

Add the egg-coated kasha to the skillet with the onion and garlic. Cook over high heat for 2 to 3 minutes, stirring occasionally until egg has dried on kasha, the kernels are separate, and the kasha begins to toast or brown. Reduce heat to low.

Quickly stir in boiling liquid. Cover tightly, simmer 7-10 minutes until kasha kernels are tender and the liquid is absorbed. Stir in bow ties.
Personal Notes:
Personal Notes:
Great with borscht.

Follow the three steps separately

 

 

 

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