Last night I had some friends over for Hanukkah dinner. I made a bunch of things, but the two things I want to talk about the most are the some of the side dishes. Tonight I’m going to talk about the relatively healthy one, Kasha Varnishkes – which are buckwheat groats and bowtie pasta. The buckwheat is a very nutty/earthy grain, which is a great complement to a hearty meat dish, such as the brisket I served.
From The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith.
Serves at least 4, and up to 8.
1 Cup kasha (buckwheat groats)
1 egg, well beaten
2 tablespoons rendered chicken fat or vegetable oil (I had a plethora of fat from the chicken soup I made)
1 yellow onion, chopped
2 Cups chicken stock
1 Cup bowtie pasta
Salt and Pepper to taste
- Start water boiling for pasta, but do not cook yet
- In a small bowl mix the kasha and the egg, make sure all the grains are coated with the egg. Put a medium nonstick fry-pan over medium high heat, and cook the kasha egg mixture, stirring and pushing down with a wooden spoon, until the egg dries and the grains are mostly seperated. Set aside.
- In a heavy 4 quart pan pan, heat the fat or oil and saute the onion until translucent, about 10 minutes. Add the chicken stock and bring to a boil. Add the kasha and salt and pepper to taste. Stir and cover. Reduce heat to low, and continue cooking, stirring occasionally, for about 10 minutes, until the kasha is tender, and the liquid is absorbed. Cook the bowties at the same time.
- Add drained, al dente cooked bowties to the buckwheat. Mix well and serve hot.
Stay tuned for a MUCH less healthy side dish in the coming days!