Kasha Varnishkes
This traditional and delicious side dish combines al dente pasta with grainy kasha to deliver old-world comfort food goodness. The recipe can be be made ahead and stores beautifully as leftovers. It can be served hot, warm or at room temperature.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Ingredients
- 2 tbsp vegetable or olive oil
- 1 medium onion
- 1 large carrot diced into ¼-inch pieces
- 2 cups creminis (baby bella mushrooms) thinly sliced
- 3 cloves garlic minced
- 1 cup kasha
- 1 egg
- 2 cups beef, chicken or vegetable stock
- 1/2 pound bowtie pasta cooked according to package instructions
- Kosher salt and pepper to taste
Instructions
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Heat oil, then sauté onions until soft. Add carrots and cook until the onions take on some color. Add mushrooms, then garlic. Sauté for 2 more minutes.
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Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the sauté pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes.
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Mix in bowties.
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Serve with ketchup or gravy.
Recipe Notes
- If you choose to use chicken fat, use just enough in which to cook the onions
- You can cook your onions for slightly longer, until they begin to brown
- If you don't want to use stock, use the liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water.