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Kasha Varnishkes
Serves 6
1 egg, lightly beaten
1 cup whole roasted buckwheat groats (kasha)
2 cups chicken stock or water
3 Tbs. shmaltz or margarine
1 cup onions, chopped
1/4 lb. egg bowtie noodles
salt
Combine beaten egg, groats and salt to taste in a bowl. Mix thoroughly. Heat a heavy skillet over medium-high heat. Add groats, stirring frequently from the bottom to avoid sticking. Toast until the grains separate and give off a nutty aroma. Remove from heat. Bring chicken stock or water to a boil in a saucepan. Slowly stir in toasted groats. Add 2 Tbs. shmaltz. Reduce heat to low, cover tightly cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork.
Heat remaining shmaltz in a heavy nonstick skillet over medium heat. Cook onions 8-10 minutes, until softened but not brown. Meanwhile, boil noodles 8-10 minutes in a large pot of salted water until tender. Drain. Thoroughly combine noodles, onions and kasha in a bowl and serve.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 egg, lightly beaten
1 cup whole roasted buckwheat groats (kasha)
2 cups chicken stock or water
3 Tbs. shmaltz or margarine
1 cup onions, chopped
1/4 lb. egg bowtie noodles
salt
Combine beaten egg, groats and salt to taste in a bowl. Mix thoroughly. Heat a heavy skillet over medium-high heat. Add groats, stirring frequently from the bottom to avoid sticking. Toast until the grains separate and give off a nutty aroma. Remove from heat. Bring chicken stock or water to a boil in a saucepan. Slowly stir in toasted groats. Add 2 Tbs. shmaltz. Reduce heat to low, cover tightly cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork.
Heat remaining shmaltz in a heavy nonstick skillet over medium heat. Cook onions 8-10 minutes, until softened but not brown. Meanwhile, boil noodles 8-10 minutes in a large pot of salted water until tender. Drain. Thoroughly combine noodles, onions and kasha in a bowl and serve.
(Louise Fiszer)
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