Kasha Varnishkes
A comforting Jewish-American classic combining toasted buckwheat groats (kasha) with tender bow-tie pasta and sweet, caramelized onions. It's nutty, savory, and wonderfully satisfying.
For 4 servings
5 steps. 35 minutes total.
- 1
Cook the pasta
- a.Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the bow-tie pasta. Cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta well and set aside.
- 2
Caramelize the onions
- a.While the pasta cooks, heat the schmaltz or oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes, until they are deeply golden brown, soft, and sweet. Use a spatula to remove the onions from the skillet, leaving any residual fat behind. Set the onions aside.
- 3
Prepare and toast the kasha
- a.In a medium bowl, combine the dry kasha with the lightly beaten egg. Stir thoroughly until every grain is coated. Add the egg-coated kasha to the same skillet used for the onions. Cook over medium heat, stirring and breaking up clumps constantly, for 3-4 minutes. The kasha should be dry, separated, and emit a distinct nutty aroma.
- 4
Simmer the kasha
- a.Pour the vegetable broth over the toasted kasha, add 1 tsp of kosher salt, and stir once. Increase the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the skillet tightly, and let it simmer for 10-12 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
- 5
Rest and combine
- a.Remove the skillet from the heat and let it stand, still covered, for 10 minutes. After resting, uncover and fluff the kasha with a fork. Gently fold in the cooked bow-tie pasta and the caramelized onions. If the mixture seems dry, add a splash of the reserved pasta water. Season generously with freshly ground black pepper and adjust salt if needed. Garnish with fresh parsley and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip coating the kasha in egg. This classic technique creates a barrier that prevents the grains from becoming mushy, ensuring a fluffy texture.
- 2Patience is key for caramelizing onions. Low and slow heat develops a deep, sweet flavor that is essential to the dish.
- 3Use whole roasted buckwheat groats (which are dark brown) for the authentic nutty flavor. Unroasted buckwheat is pale green and will not work the same way.
- 4For a richer, non-vegetarian version, use chicken broth instead of vegetable broth and schmaltz instead of oil.
- 5Let the kasha rest, covered, off the heat for 10 minutes after cooking. This allows the grains to steam and finish cooking perfectly.
Adapt it for your goals.
Flavor
Add 8 oz of sliced cremini mushrooms and sauté them with the onions for an extra layer of earthy flavor.
ProteinProtein
Make it a main course by folding in shredded brisket, leftover roasted chicken, or crumbled cooked sausage at the end.
VegetarianVegetarian
Ensure the dish is fully vegetarian by using vegetable oil or butter instead of schmaltz.
Why this is on our healthy list.
High in Fiber
Buckwheat is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Complete Plant-Based Protein
Buckwheat contains all nine essential amino acids, making it a complete protein source, which is beneficial for muscle repair and overall body function.
Rich in Minerals
This dish provides important minerals like magnesium and manganese from the kasha, which are vital for bone health, metabolism, and nerve function.
Provides Sustained Energy
The combination of complex carbohydrates from whole-grain kasha and pasta provides a steady release of energy, keeping you full and energized for longer.
Frequently asked questions
Yes, it can be a healthy dish. Buckwheat (kasha) is a nutrient-dense whole grain, rich in fiber, protein, and minerals like magnesium. Using vegetable oil instead of schmaltz can reduce saturated fat. It provides a good balance of complex carbohydrates, protein, and fiber.