Kasha Varnishkes (Kasha and Bows)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Kasha Varnishkes (Kasha and Bows)
Description
Kasha Varnishkes features kasha (toasted buckwheat groats) first coated with beaten egg and baked until dried and toasted, which intensifies its nutty flavor and helps prevent clumping. Separately, finely chopped onions are caramelized slowly in schmaltz (or an oil substitute) until deeply browned and tender, bringing out sweetness.
The boiled kasha is mixed with the caramelized onions along with cooked bowtie pasta, known as “bows.” The combination results in a dish where the earthy, slightly chewy texture of the kasha harmonizes with tender pasta and the fragrant onion oil, creating an old-world comfort food with balanced flavors and textures.
This dish serves well as a side or even a vegetarian main when complemented with herbs such as fresh parsley. The careful toasting and caramelization steps are key to developing its characteristic taste. Salt and pepper seasoning ensure even flavor without overpowering the toasted grain and sweet onions.
Ingredients
- 1 large egg beaten
- 3/4 cup Kasha also called buckwheat groats - medium or coarse grain, uncooked
- 1/3 cup schmaltz divided (or more to taste, or butter or olive oil
- 2 onion chopped
- 1/2 pound bowtie pasta
- salt
- black pepper
- 1 tablespoon parsley chopped (optional, fresh
Instructions
- Preheat oven to 325 degrees F. In a small bowl, mix together kasha, beaten egg, ¼ tsp of salt and a dash of black pepper.
- Stir with a fork until the kasha is well coated. Spread mixture into a small oven-safe nonstick skillet in an even layer.Place in the oven and let the mixture cook for 15-20 minutes until it's dried all the way through. This will “toast” the kasha.
- As the kasha is toasting, heat 2 tbsp schmaltz, butter, or olive oil in a large skillet or sauté pan over medium. Fry the diced onions for 15-20 minutes, stirring often, until they are very tender and caramelized golden brown. Reserve both the onions and the oil.Meanwhile, boil 3 cups of water and ¼ tsp of salt in a medium saucepan for the kasha. In a separate pot, boil about 8 cups of salted water—this is for your bowtie pasta.
- Remove the kasha from the oven and break it apart completely with a fork, separating all the chunks into small pieces.
- Pour the kasha into the medium saucepan with 3 cups of boiling water and stir. Cover the pot, reduce heat, and simmer for about 15 minutes. Check periodically to make sure the kasha isn't becoming overly dry or burning.
- When the kasha is nice and fluffy and the water is fully absorbed, after about 15 minutes of cooking, remove from heat and fluff with a fork. Break apart any clumps that may have formed.
- Pour the cooked kasha and the sautéed onions with oil over the pasta. Add the remaining 3 tbsp of schmaltz, butter, or oil to the pasta.
- Mix all ingredients together until well combined. Add more schmaltz, butter, or oil, if desired, to moisten the pasta. Season generously with salt and pepper. Serve hot. Garnish with chopped fresh parsley, if desired.
Notes
- Use a small oven-safe nonstick skillet for toasting the kasha to ensure even drying and prevent burning.
- Caramelize onions slowly in schmaltz or substitute butter or olive oil for the desired richness and flavor.
- Nutrition calculations assume schmaltz as the fat used; adjust for other fat choices accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 16mg | 1% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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