- 2 large onions sliced
- 2 cloves garlic sliced
- 2 tbl of butter
- 1 tbl of olive oil
- 1 cup of kasha
- 1 egg white slightly beaten
- 2 cups of stock (chicken or even veg)
- salt and pepper to taste
- 2 tbl fresh parsley
- 3/4 pound bow tie noodles
kasha varnishkes…my favorite.
i love the golden caramelized onions and garlic.
the crunch of the kasha (it is soft, but i think it’s still a little crunchy) vs the softness of the noodle.
it’s seriously one of my favorites.
i look forward to this every holiday. i make sure to sit right near it just in case. you know, so i can grab the last spoonful or bow tie.
kasha is very easy to make. it takes all of 20 minutes to prepare and cook. it’s also a great side to make ahead of time because it can be frozen and heated up right before dinner.
kasha varnishkes
- bring a pot of water to a boil and cook noodles.
- saute onion in butter and oil. after about 2 minutes add garlic and continue to cook for another 8-10 minutes.
- in a bowl beat your egg white and add kasha. mix and add to pan with onions. mix it up, let it sit for a minute, mix it up again and let it sit for one more minute. you want to dry out the kasha.
- add 2 cups of stock and parsley, a pinch of salt and pepper. cover and let simmer for about 5 minutes or until liquid is absorbed.
- combine kasha with the noodles.
note about kasha: kasha can be frozen. take it out in the morning to thaw and you can either heat up in the oven covered or in the micro. if you are heating it up in the oven make sure to have some extra stock or water on hand to wet it down a little.
