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Title: Kasha Varnishkes #2
Categories: Grain Pasta Side Jewish
Yield: 6 Servings
| 1 | c | Medium buckwheat groats (whole, coarse or fine may be used a |
| 1 | Egg | |
| 2 | c | Boiling chicken stock * |
| 1 1/2 | ts | Salt (less if bouillon cube used) |
| 1 | qt | Water |
| 1 | c | Uncooked varnishkes (bowtie or board egg noodles broken into |
| 3 | tb | Corn oil |
| 1 | lg | Onion, coarsely chopped |
* You may use 1 KNORR Chicken Bouillon Cube dissolved in 2 cups of boiling water OR 2 cups boiling water.
In a small bowl, mix the groats with egg until each groat is well coated with egg.
In a medium-sized saucepan over moderately high heat, place the coated groats. Stir constantly with a wooden spoon until the groats separate and the egg begins to dry.
Remove from the heat. Pour the boiling chicken stock or water over the kasha. Add the salt. Stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from the heat and reserve.
In a pot, bring the quart of water to a boil. Cook the pasta about 15 minutes, until tender. Drain. Set aside.
In a skillet, heat the oil. Saute the onions until golden brown. In a large bowl, mix together the onions, kasha, and cooked bowties/egg noodles and serve. Serve with leftover pot roast or leftover pot roast gravy. Makes 6 servings.
ADVICE FROM MAMA: For a more delicious and authentic version substitute 1/4 cup schmaltz for the corn oil. (R-SCHMALTZ)
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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