VARNISHKES RECIPE (BUCKWHEAT GROATS WITH BOW TIE PASTA)
A hearty filling dish of buckwheat kasha with bow tie pasta, this recipe is a traditional Eastern European / Jewish food and is surprisingly delicious for such a simple combination of ingredients. Serve it on its own as a side dish.
Provided by Kate
Time 30m
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. I like mine to be really al dente for this dish. Drain and rinse with cold water.
- While pasta is cooking, also cook the buckwheat according to the package directions. If you would like add extra flavor to the dish, cook the buckwheat in veggie broth. Drain and rinse with cold water, and transfer back to the pot.
- In a large skillet over medium-high heat, stir fry the chopped onion for 3-5 minutes in 2 tablespoons of olive oil, or until it softens and starts turning golden brown.
- Add the cooked buckwheat, and stir fry on high for 3-5 minutes, until the buckwheat starts to brown. Season with salt and pepper to taste. Feel free to add some red pepper flakes if you like things spicy.
- Add the buckwheat/onion mixture to the pasta. Stir in chopped parsley, and remaining 2 tablespoons of olive oil. Mix well. If it looks dry, add another glug of olive oil. Taste it and add more salt/pepper if desired. Serve warm. Add some freshly grated parmesan if you like.
Nutrition Facts : Calories 477 kcal, Carbohydrate 74 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
KASHA VARNISHKES
This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
KASHA WITH BOWTIES
Steps:
- Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.
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
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- Heat the clarified butter in a medium saucepan over medium heat. Add the onion and cook until soft and starting to turn golden, about 8 to 10 minutes, stirring occasionally. Stir in the mushrooms and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and 1/4 teaspoon salt and cook 1 minute more, stirring constantly. Transfer to a bowl and set aside.
- Mix the kasha and egg together in a medium bowl until well combined. Turn the heat on medium-high under the saucepan that the onion was cooked in. Add the kasha/egg mixture, spreading it in an even layer in the bottom of the saucepan, and toast until the kasha is dry and the grains can separate. Stir in the broth, remaining 1/2 teaspoon salt, and black pepper. Bring to a boil, and then cover and reduce the heat to simmer until the kasha is tender and the liquid is absorbed, about 15 to 20 minutes.
- Meanwhile, cook the pasta to al dente, and drain. (Reheat under hot running water if necessary before serving.)
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