Best Kasha And Bow Tie Pilaf Recipes

Kasha with Bowties image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 cups farfalle or bow tie pasta
1 cup medium roasted buckwheat groats
1 egg, lightly beaten
2 tablespoons vegetables oil
1 onions, thinly sliced
1 tablespoon white wine vinegar and 2 tab water
1 tablespoon sugar
1 3/4 cups chicken broth
Sour cream; minced dill and dill fronds

Steps:

Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles image

Provided by Whats Cooking

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup buckwheat groats
1 egg
1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
2 cups chicken stock, brought to a boil
1 teaspoon salt
1 quart water
1/2 teaspoon ground black pepper
3 tablespoons corn oil or 3 tablespoons chicken fat
1 1/2 large onions, chopped coarsely

Steps:

Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3

Sauteed Onion Kasha and Bowties image

Provided by Dave Lieberman

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 medium onions, chopped
1 cup bowties, cooked (farfalle)
Reserve 1 cup pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves, for garnish
1 cup uncooked kasha
2 cups water
In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes.

Steps:

In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.