Title: Kasha Varnishkas
Categories: Side Pasta Grain Jewish Mushroom
Yield: 4 Servings

2	tb	Shmaltz
1		Onion, diced
1	c	Diced mushrooms (optional)
1	c	Medium grain kasha
1		Egg, beaten
2	c	Boiling water, or soup stock
1	ts	Salt
1/4	ts	Pepper
1 1/2	c	Bowtie noodles, cooked and drained
2	tb	Margarine

Heat smaltz in a 2-quart saucepan over medium heat. Saute onion and mushrooms (if used) until golden brown, abt 5 mins. Add the kasha to beaten egg, & mix well. Stir this mixture into the onion mixture & saute for 2 mins, stirring w/a wooden spoon until grains are separate.

At same time, in a 1-quart saucepan, bring liquid to a boil. Pour noiling liquid over kasha, add seasonings, & simmer covered for 10 to 15 mins until kasha has absorbed all the liquid & is dry & fluffy.

In a serving bowl, combine drained noodles w/kasha while both are still warm. Melt in 2 tbs of margarine & stir until everything is well combined. Serve warm.

Courtesy of my Bubbie, Grandma Bertha Gorgeous (really, that's what we call her!).

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