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

Amy

A Jewish comfort dish of buckwheat groats and Farfalle noodles.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 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.

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Mazel!

Amy