Kasha Varnishkes is a traditional Russian-Jewish dish of kasha and farfelle (buckwheat groats and bow tie pasta). I dressed up my mom’s recipe with fresh herbs, mushrooms and freshly shelled peas.
Did you know that buckwheat is gluten-free because it is a fruit? Kasha is the roasted buckwheat seed (groat). Buckwheat has many health benefits including lowering blood pressure, and cholesterol, is low-glycemic, and is a good source of protein and magnesium.
Did you know that even though farfelle is called bow tie pasta, it is named for farfella, which means butterfly in Italian!
1 large pot of salted water
8 oz farfelle (bow-tie pasta)
1 cup kasha (toasted buckwheat groats)
1 Tb olive oil
1 small onion
1 ½ cups mushroom
1 tsp minced rosemary
¼ tsp minced thyme
¼ tsp dill weed
2 1/4 cups Roz’s Jewish Chicken Soup or use vegetable broth for a vegetarian version. If you want to use prepared broth, salt the kasha to taste.
½ – 1 tsp salt to taste, depending on saltiness of the broth.
A few shakes or grinds of black pepper
1 bay leaf
1 tsp lemon juice
2 cups shelled English peas (you can substitute frozen peas)
1 Tb chopped Italian parsley
Heat a large pot of salted water to boiling
Heat broth to boiling in a heavy, medium saucepan.
While you are heating the liquids, prepare the kasha:
Sauté onion in olive oil over low heat about 10 minutes until soft,
While the onion is cooking, mix kasha with a beaten egg in a bowl until the kasha is coated. Toast kasha in a dry non-stick frying pan, stirring with a wooden spoon until the grains separate.
Toast kasha in a dry non-stick frying pan, stirring with a wooden spoon until the grains separate.
Add mushrooms to onions, cover and cook another 3 minutes until mushrooms begin to soften. Stir in herbs and cook another minute, then add the toasted kasha.
Pour kasha mixture into hot broth; add bay leaf, lemon juice and pepper. Salt it to taste. Cover and cook over medium-low heat for 12 minutes until most liquid is absorbed. Stir in fresh peas in the last 7 minutes. If you choose to use frozen peas, stir them in at the last 4 minutes.
While kasha is cooking, cook pasta for 10 minutes in salted water. Drain and Stir into cooked kasha. Extra broth from the kasha will act as gravy. Stir in chopped parsley.