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» #!/usr/bin/geek » General » Recipes » Kasha Varnishkes

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Author Topic: Kasha Varnishkes
usrbingeek
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13 ounces medium granulation wheat free roasted buckwheat (I highly recommend "Wolff's Kasha" which could probably be found in your supermarket's kosher section.)

2 eggs well beaten

1 chopped onion

2 tablespoons garlic, chopped finely

4 cups low sodium chicken broth

1/2 table spoon salt

2 teaspoons black pepper

1 and 1/2 tablespoon ground sage

5 tablespoons butter

1 package (16 ounces) of bow-tie pasta, boiled in salted water and well drained and tossed with 2 tablespoons olive oil


Combine kasha and egg and stir until all the kasha is coated and there is no loose liquid. Toast the coated kasha in a skillet over high heat for 2-4 minutes, until egg has dried on kasha kernels and and all the kernels are separate. Reduce the heat to low.

In a separate sauce pan that has a tight cover, bring broth, butter and all seasonings to a boil. Stir in kasha and cover tightly for 10 minutes or until kasha kennels are tender and all liquid is absorbed.

Combine pasta, onions, and kasha in a large serving dish and keep covered until ready to serve. It is important to keep the dish covered tightly as it usually becomes very dry, very quickly uncovered.
Posts: 125 | Registered: Mar 2003  |  IP: Logged
   

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