KASHA VARNISHKAS

Kasha Varnishkas image

Russian/kosher food that makes my mouth water. Kashka aka groats & buckwheat can be found in the Kosher section of any supemarket, jewish deli's or upscale stores. Kasha is 100% Pure Roasted Whole Grain Buckwheat/groats. Sugar & wheat & gluten free. Its a great source of fiber. It comes in various levels of granulation. I prefer "coarse" but tried "medium" & "fine". Varnishkas are bow tie pasta. I use "farafelle" which is a small size bow tie. I think a large bow tie would overpower the texture of the dish. Kasha is best serves as a side dish for a roast beef or pot roast

Provided by Bobbi Gulla @BobbiGee

Categories Beef

Number Of Ingredients 12

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Ingredients

1 cup(s) onions diced
6 tablespoon(s) margarine [salty] divide into 3 pieces of 2 tbls each
2 cup(s) beef stock
1 cup(s) kasha [aka: groats or buckwheat]
1 cup(s) small bow ties [see my personal note]
SPICES:
2 teaspoon(s) accent flavor enhancer [optional]
1/2 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper corn [mccormack's peppermill grinder]
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
I'LL USE THE WORD SPICES TO DESCRIBE THIS COMBO THROUGHOUT THE RECIPE

Steps:

Measure & set aside [in order] using paper bowls/plates: uncooked bow ties uncooked kasha onion margarine [3 pieces/2 tbls each] Crack egg in medium/large mixing bowl Leave beef stock in 1 quart measuring cup
NOTE: I cook the bow ties {Step 3] and chop & sautee the onion [Step 4] at the same time.
In medium sauce pan: Fill with enough water to cook bow ties Add pinch of salt Cook bow ties 12 minutes [or until tender] Drain well Place 2 tbls [1 piece] of margarine in empty sauce pan Add cooked & drained bow ties into sauce pan with margarine Mix until bow ties & margarine are coated Set aside
Sautee onion in 2 tbls [1 piece] margarine Add spices Set aside
Add spices to egg in mixing bowl & wisk until blended. Add kasha to bowl & wisk until blended.
Heat stock, 2 tbls [1 piece] margarine & spices to boiling. I keep the mess down by boiling the liquid in the 4 quart cup using the microwave.
In large sauce pan: Add egg coated kasha. Cook on high heat, stirring constantly, until egg has dired on kasha & kernals are seperate. Reduce heat to low. Quickly stir in boiling stock. Cover tightly. Cook over low heat Stir every few minutes until the kasha is tender & liquid is absorbed Kasha is done when no fluid is remaining.
The simering time varies by the granjulation. For example, coarse granulation will need more simmering time than fine. The time needed should be marked on the box of kasha [groats].
Add onions & coated bow ties to kasha Stir until ingredients are mixed well
Serve hot. Enjoy!!!