Kasha Varnishkas
Oy what a crazy week! Pretty sure sitting down to write this post is the first time I have sat down in days! Glad y’all liked my interactive cooking video I filmed for Google+. It was super fun! Most of the comments I received were that the brownies look AWESOME (correct) and that my dress is adorable (aw thanks). I’ve already gotten a lot of use out of that sucker- besides the video, I wore it on two dates last week. Win! Anyhoo, feel free to suggest anything else you would like to see me make. And for you brownie edge fans, this all edges brownie pan
is a must! This Wednesday I am cooking up my noodle kugel– both a healthy and less healthy version. Make sure to follow me on Google+ in order to participate! You can ask questions or comment LIVE! Ah, technology.
After my crazy week, I mostly wanted to curl up in the fetal position and and catch up on my Tivoed Olympics (does anyone know when the ribbon dancing starts? If I had an athletic bone in my body, that would be my sport!) Instead, I do what I do best- cooked up some comfort food. Kasha Varnishkas is a mix of kasha aka buckwheat groats aka a nutty grain and Farfalle noodles, sauteed onions and awesomeness. Here is all Jew need!
First up, cook the noodles according to the package. Next, the onions. Saute the onions in olive oil, salt, and pepper until they just start to soften, about 5 minutes. Then add the mushrooms and saute until they start to soften, about 2 more minutes. Set aside.
While your veggies are sauteing, coat the kasha in an egg. This will help the grain not stick to itself when you are cooking it. Then saute in the same pan until toasted.
Add back in the mushrooms and onions and combine with chicken broth.
Bring to a boil, and then lower to a simmer, cover, and cook until all the liquid is absorbed, or about 15 minutes. Season with more salt and pepper if necessary, mix in pasta, and garnish with parsley and a drizzle of olive oil.
Whew. I think it’s time for a nap.
Kasha Varnishkas
Ingredients
- 1 package Farfalle noodles
- 1 white onion sliced thin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package sliced mushrooms
- 1 cup kasha
- 1 egg
- 2 cups stock
- 1 bunch parsley
- Olive oil or schmaltz to drizzle or butter to mix in
Instructions
- Cook the pasta according to the package.
- Saute the onions in olive oil, salt, and pepper until they just start to soften, about 5 minutes.
- Then add the mushrooms and saute until they start to soften, about 2 more minutes. Set aside.
- While your veggies are sauteing, coat the kasha in an egg. This will help the grain not stick to itself when you are cooking it. Then saute in the same pan until toasted.
- Add back in the mushrooms and onions and combine with chicken broth.
- Bring to a boil, and then lower to a simmer, cover, and cook until all the liquid is absorbed, or about 15 minutes.
- Season with more salt and pepper if necessary, mix in pasta, and garnish with parsley and a healthy drizzle of olive oil, butter or schmaltz.
Mazel!
Amy
11 Comments
LOVE LOVE LOVE the plate and the fabric! Oh yes, the kasha too! Watch out or your old bubbe will be eating everything including the dish!!!
Love you,
Bubs
Whatever, Bubbe. You do what you want! This week’s fabric is my work chef coat!
This looks delightful. Have to make for me and the kid on a girls-only night, though. Husband HATES mushrooms. Any suggestions for a substitute?
Thanks! Kasha varnishkas doesn’t traditionally even have mushrooms so you can leave them out- I just like them! You can add more onions or you can play with other veggies. Zucchini would be nice this time of year!
Hm, good idea. We like zucchini. Thanks. 🙂
Thank you for sharing a recipe for kasha varnishkas. It is indeed a terrific, tremendous, and great tasting comfort food. However, it is unfortunate that you choose to include chicken broth in your recipe. This makes the recipe unsatisfactory for vegetarians. Perhaps you could have used or mentioned a vegetable broth or water in your recipe instead of chicken stock to make the recipe more universally friendly, ethical, and humane.
I would have given your recipe five stars had it been vegetarian friendly, and reflective of new Jewish traditions of ecological and ethical Kashrut.
Hi Gill- thanks for your comment! You are correct that I used chicken stock in this recipe, but in the ingredients list I simply put stock so you are free to use chicken or vegetable stock. It would be tasty either way.
[…] any more? Anyway, this is authentic Jewish Soul food, inexpensive to make and quite filling. Kasha Varnishkas | What Jew Wanna Eat If you use a vegetable stock instead of the traditional chicken broth, and leave out the egg […]
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love it with a bit of schmaltz mixed in…yum!!!!
[…] Kasha Varnishkes […]