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kasha
varnishkas
-excerpted from Lenore's
Natural Cuisine cookbook
This traditional Jewish dish originates
from the cold regions of Eastern Europe. Made with kasha and bow tie
pasta, it is a hearty entrée that will warm you up!
ingredients
8 ounces bow ties (farafalle)
2 tsp. unrefined corn oil
1 large onion, diced small
2 cups boiling water
1/4 tsp. unrefined sea salt |
1 cup kasha (toasted
buckwheat groats)
2 TBS. shoyu
1 TBS. fresh parsley, minced,
to garnish |
directions
- Fill a large stock pot with 4 quarts
of water. Bring to a boil.
- Cook bow ties until al dente,
according to package directions.
- Gently pour cooked bow ties into a
colander in the sink. Rinse until cold. Leave in colander.
- In a large, nonstick skillet, heat
oil. Sauté onion over medium heat until golden brown, about 8
minutes.
- Meanwhile, in the large stock
pot, combine boiling water, salt and kasha. Simmer covered, 10
minutes.
- Just before serving, pour boiling
water over bow ties to reheat. Shake colander to remove excess water.
- Add hot bow ties, onion and shoyu to
the hot kasha in the stock pot. Mix gently. Serve immediately,
garnished with parsley.
variations
 For
a nuttier flavor, substitute sesame oil for corn oil.
For
a spicier dish, substitute hot sesame oil for corn oil.
cook's tips
Kasha
lend a nutty taste when cooked with Oatmeal, page 40.
Use
a nonstick Dutch Oven to eliminate the need for the nonstick skillet. One
less pan to clean!
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