KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES
This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).
Provided by Whats Cooking
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
- Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
- In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
- In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.
Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3
KASHA VARNISHKES
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
- Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams
GRETCHENE KASHE MIT LOKSHEN - JEWISH KASHA WITH NOODLES
This recipe is based upon a recipe from a cookbook called: " So eat my darling- A guide to the Yiddish kitchen" . Its delicious.
Provided by petlover
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the Kasha in a large hot skillet, stirring constantly to avoid burning. Quickly stir in the egg yolks and stir vigorously until the grains are coated. Add salt and boiling water. Reduce heat and cook until grains are tender and the water is absorbed ( about 8 minutes) . Set aside.
- Heat the oil in a small skillet and saute the onions until golden. Set aside.
- Cook noodles until soft. Drain and set aside.
- Combine Kasha, noodles and onions. Mix well . Season with salt and pepper to taste. Pour mixture into a 9" x 9" greased pyrex dish. Dot with butter or margarine.
- Bake in 400F preheated oven for 12-15 minutes.
Nutrition Facts : Calories 240.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 129.5, Sodium 696, Carbohydrate 16.4, Fiber 1.1, Sugar 1.6, Protein 4.3
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