Kasha Varnishkes

This traditional Ashkenazi recipe was originally made with dumplings.  Over time, the dumplings were replaced with farfalle pasta, which still maintains a homey, satisfying dish.  This recipe can be found on our bags of Organic Buckwheat Groats.

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Votes: 6
Rating: 4
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Servings 4 - 8servings
Prep Time 15minutes
Cook Time 35 - 45minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4
You:
Rate this recipe!
Servings 4 - 8servings
Prep Time 15minutes
Cook Time 35 - 45minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat oil or schmaltz in a large, deep sauté pan over medium heat. Add onions and cook until golden, about 15 – 20 minutes. Remove onions with a slotted spoon and reserve. While the onions are cooking, bring a large pot of salted water to a boil for the farfalle.
  2. Beat the egg in a small bowl then add toasted Bob’s Red Mill Buckwheat Groats and mix well to coat.
  3. Add egg/buckwheat mixture and garlic to the hot sauté pan, increase heat to high, and sauté until the individual buckwheat groats have separated and browned, about 2 – 4 minutes.
  4. Add the chicken stock and reserved onions to the pan and bring to a boil. Reduce heat to a simmer, cover tightly, and cook until the liquid has absorbed, about 10 – 15 minutes.
  5. While the buckwheat cooks, add the farfalle to the pot of boiling water and cook until soft.
  6. Remove the buckwheat from the heat. Drain the pasta very well and toss with the buckwheat, parsley, butter and salt.
Recipe Notes

*To toast buckwheat, place in a clean sauté pan over medium-high heat. Cook, stirring frequently, until the grains begin to pop and sizzle.   When the grains begin to pop, stir continuously until well toasted, about 10 minutes. Immediately remove from heat and transfer to a cool bowl.

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