Kasha Varnishkes

Great side dish alternative to pasta, rice or potatoes. If you can find it, get the whole kernel variety of kasha (found in the same aisle as the rice in your grocery store). If you have it, this dish works really well in a dutch oven. Otherwise, just use a very deep frying pan (not pot) and you will need a lid.

Ingredients

• 1 cup kasha
• 1 extra large or large egg
• 2 cups water or broth (chicken, beef, vegetable)
• (optional) salt, pepper (other options include parsley, basil or any herbs you like)
• 2 large onions
• 16 oz bag bow noodles

Directions

• scramble egg lightly and add kasha, mixing until all kernels are coated
• If using a regular pan, spray very lightly with a non-stick spray. If using a dutch oven (including cast iron dutch ovens) or non-stick pan, heat until hot, but not smoking. Add egg and kasha mixture, stirring continuously until kernels are all separated.
• Add liquid and bring to a boil. If only using water, you will probably want to add at least salt and pepper.
• Cover, reduce temperature to low and cook about 45 minutes or until all moisture is absorbed.
• Meanwhile, fry onions until golden brown and set aside to drain.
• Cook bow noodles according to package directions.
• When kasha is done (all liquid absorbed) add onions and bow noodles.
• Serve with salt, pepper and lots of butter!

If you happen to have a crock pot, I like to put the onions and pasta in it until the kasha is complete to keep them warm. However, the pasta may dry out whiile in the crock pot, so just add more butter.

Page Last Modified: 01/26/2011