WHY I LOVE THIS RECIPE: Kasha Varnishkes is very easy to prepare ahead and reheat. Our family usually has it with brisket, especially at Rosh Hashannah.
Kasha Varnishkes
Servings: 6 people
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Ingredients
- 2 Tbsp chicken fat, butter or margarine
- 2 large onions, thinly sliced
- 1 large egg, slightly beaten
- 1 cup kasha
- 2 cups chicken stock or water
- salt and pepper to taste
- 12 ounces farfalle (bow tie) pasta, cooked and drained
Instructions
- Place onions in a skillet with a lid over medium heat. Cook, covered for 10 minutes or until very dry, stirring occasionally.
- Add chicken fat (butter or margarine) to onions and raise heat to medium high. Cook, stirring occasionally, until well-browned. Place onions in a separate bowl.
- Add kasaha to slightly beaten egg. Stir to coat every grain of the kasha. Then add kasha to the same skillet and stir with a fork over high heat until it is dry and toasted. Break apart the grains. This will take about 3 minutes.
- Add the chicken stock or water, salt and pepper. Bring to a boil. Add onions. Cover and cook over low heat for 10 minutes until kasha is tender and the liquid is absorbed. If not ready, cover and cook about 4 more minutes.
- Add kasha to cooked and drained bowtie pasta. Season with more salt and pepper to taste.
Notes
Toasting the Kasha
Onions Sauteed in Chicken Fat
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