Kasha Varnishkes

Source: http://www.epicurious.com/recipes/food/views/Kasha-Varnishkes-at-Wolffs-in-New-Jersey-40010
adapted by http://theresalwaysthyme.blogspot.com

2 large onions, diced
1 package cremini mushrooms, chopped (optional)
2 to 3 tablespoons margarine, butter, vegetable oil or chicken fat
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha
2 cups water or chicken stock
salt and freshly ground pepper to taste
3/4 pound large or small bow tie-shaped noodles
2 tablespoons chopped fresh parsley

Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden, then add the mushrooms and saute until soft. Remove to a plate.

Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.

Add the water or stock, to the frying pan and bring to a boil. Season with salt and pepper. Add the onions and mushrooms, cover tightly, and cook over low heat, steaming the kasha for 10 or 15 minutes. Remove the cover, stir, and check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more, until all the liquid has been absorbed.

Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.

When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine, butter, oil or chicken fat.

The dish can be made 1-2 days in advance and reheated, uncovered, in a 350°F oven. If it seems dry, add 1/4 cup chicken stock.
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