Kasha Varnishkes

1. 1
   prep

   Coat the kasha with egg.

   1.In a medium bowl, combine the kasha with the beaten egg.

   2.Stir well until every grain is coated and glistening.

   3.Set aside while you heat the pan.

   TIPDon't skip the egg coating — it seals each grain so the kasha stays separate and fluffy instead of turning into a mushy porridge.
2. 2
   saute · ~5 min

   Toast the coated kasha.

   1.Heat a large dry skillet over medium heat.

   2.Add the egg-coated kasha and spread it out evenly.

   3.Cook, stirring constantly, until the grains are dry, separate, and smell nutty — about 4 to 5 minutes.

   4.If any clumps form, break them up with the back of a wooden spoon.

   TIPKeep the kasha moving. It can scorch quickly once the egg dries.
3. 3
   boil · ~12 min

   Cook the kasha.

   1.Carefully pour 2 cups of water into the skillet with the toasted kasha.

   2.Add 1 pinch of salt and a pinch of black pepper.

   3.Bring to a boil, then reduce heat to low, cover tightly, and simmer for 10 to 12 minutes.

   4.Check at 10 minutes — the water should be fully absorbed and the grains tender.

   TIPResist the urge to lift the lid. Keeping the steam in is what makes the kasha tender.
4. 4
   boil · ~10 min

   Boil the pasta.

   While the kasha cooks, bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Drain well.

   TIPReserve about half a cup of pasta water before draining — you can use it to loosen the final dish if it looks too dry.
5. 5
   saute · ~18 min

   Caramelize the onions.

   1.Heat 2 tablespoons of oil in a second large skillet or the same skillet after transferring the cooked kasha to a bowl.

   2.Add the diced onions and a pinch of salt.

   3.Cook over medium-low heat, stirring occasionally, until deeply golden and sweet, about 15 to 18 minutes.

   TIPLow and slow is the key. Deeply browned onions are what give Kasha Varnishkes its rich, savory backbone.
6. 6
   mix · ~2 min

   Combine everything.

   1.Add the cooked kasha and drained farfalle to the skillet with the caramelized onions.

   2.Gently toss everything together until well mixed and heated through — about 2 minutes.

   3.Taste and season with remaining salt and pepper as needed.
7. 7
   serve

   Serve warm.

   Transfer to a serving bowl and bring to the table immediately. Kasha Varnishkes is best enjoyed hot, alongside roast chicken, brisket, or a simple green salad.

   TIPIf the mixture sits and thickens, revive it with a splash of warm water or schmaltz.

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