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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
Cook the pasta. 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.
Caramelize the onions. 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.
Prepare and toast the kasha. 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.
Simmer the kasha. 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.
Rest and combine. 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.
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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.
This jewish_american recipe takes 50 minutes to prepare and yields 4 servings. At 509.91 calories per serving with 16.28g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 8 oz of sliced cremini mushrooms and sauté them with the onions for an extra layer of earthy flavor.
Make it a main course by folding in shredded brisket, leftover roasted chicken, or crumbled cooked sausage at the end.
Ensure the dish is fully vegetarian by using vegetable oil or butter instead of schmaltz.
Buckwheat is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Buckwheat contains all nine essential amino acids, making it a complete protein source, which is beneficial for muscle repair and overall body function.
This dish provides important minerals like magnesium and manganese from the kasha, which are vital for bone health, metabolism, and nerve function.
The combination of complex carbohydrates from whole-grain kasha and pasta provides a steady release of energy, keeping you full and energized for longer.
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.
A typical 1.5 cup serving of Kasha Varnishkes contains approximately 450-550 calories, depending on the amount and type of fat used.
Kasha is a term for roasted buckwheat groats. Buckwheat is technically a seed, not a grain, and is naturally gluten-free. Roasting gives it a distinctive nutty and earthy flavor.
Yes. Since kasha (buckwheat) is naturally gluten-free, you can make the entire dish gluten-free by simply substituting the bow-tie pasta with your favorite gluten-free pasta variety.
Mushy kasha is usually caused by two things: skipping the egg coating, or adding too much liquid and/or overcooking. The egg coating helps keep the grains separate. Be sure to use the exact 2:1 liquid-to-kasha ratio and simmer on low heat without peeking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth or water to prevent it from drying out, or in the microwave.