Directions
Have you ever heard of Kasha Varnishkes? No one made Kasha Varnishkes like my "Bubbie" (grandmother) who emigrated from Russia alone to the USA in the early 1900's. At the age of 16, she brought little with her except her courage and her recipes.
Her hearty and savory recipe is a mix of pasta, sauteed onions, and buckwheat groats (kasha). Traditionally, this kasha varnishkes recipe is made with "bowties"also known as farfalle (pasta in the shape of bowties).
I made this recipe with "pencil point" shaped pasta or "penne" because I was unable to find gluten free "bowties" in my market.
Have you ever tasted Kasha? It can be eaten for breakfast as a cereal or as a starchy side dish with a meal much in the same way you would eat rice or quinoa.
Similar to quinoa, kasha is considered a pseudo grain which is actually a seed. This gluten free seed/grain, which is mostly grown in Russia and China, is also called buckwheat or groats (there is no wheat in buckwheat). "Varnishkes" is a Yiddish/Ukranian type word referring to the pasta.
Kasha has a nutty flavor and is hearty, healthy, and filling.
Paired with pasta, it is a comfort food that takes eating ordinary kasha eating to a whole new level!!This recipe using buckwheat, sauteed onions, vegetable broth, and pasta is one delicious meal.
Where can you buy kasha?
Just about every supermarket carries kasha. It can usually be found in the Kosher foods section by a brand called Wolff's. I also noticed that Amazon sells bags of kasha from other brands.
In 1925, Wolff's, a company that sold kasha, located in Paterson, New Jersey ran a contest where they asked people to send in their Kasha (buckwheat) recipes. They said that they received thousands of recipes and picked the very best recipes to appear in a Yiddish cookbook that they published using the recipes! Of course Kasha Varnishkes was included in the cookbook.
Ingredients:
12 ounces of uncooked gluten free pasta
10 cups of water.olive oil spray
2 cups of chopped onion
1 cup of slice white mushrooms
1 cup of vegetable broth
1 cup of kasha (buckwheat groats)
Salt and pepper to taste
Directions:
In a 3 quart soup pot, add water and salt and bring to a boil. When water is boiling, add pasta and cook until pasta is soft. Drain, rinse, and set aside. While pasta is cooking;
Spray a skillet with olive oil spray. Add onions and mushrooms and saute until onions become translucent, stirring to prevent burning. Remove and transfer to a small bowl. Add kasha to the empty skillet and pan toast for 4 minutes, shaking as needed to prevent burning. Reduce heat to a simmer, add vegetable broth, salt, pepper, and cover with a lid and cook until all liquid is absorbed for about 15 minutes. When the kasha is fluffy, add the onions and mushrooms. Mix well and toss with the cooked pasta.
