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A comforting Ashkenazi Jewish classic featuring toasted buckwheat groats (kasha) and bow-tie pasta, tossed with sweet, caramelized onions. This savory, earthy dish is perfect as a hearty side or a light main course.
For 4 servings
Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta well and set aside.
While the pasta cooks, heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until the onions are soft, sweet, and a deep golden-brown color. Once caramelized, remove the onions from the skillet and set aside.
In a small bowl, whisk the egg. Add the dry kasha and stir until every grain is thoroughly coated. Place the same skillet used for the onions over medium heat. Add the egg-coated kasha and cook, stirring and breaking up clumps constantly, for 3-4 minutes until the grains are dry, separate, and emit a nutty, toasted aroma.
Carefully pour the hot broth over the toasted kasha—it will sizzle and steam. Stir in the remaining salt and black pepper. Bring the mixture to a boil, then 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.
Remove the skillet from the heat and let it stand, still covered, for 5-10 minutes. Uncover and gently fluff the kasha with a fork. Add the cooked bow-tie pasta and the caramelized onions to the skillet. Gently toss everything together until well combined. If the dish seems dry, add a splash of the reserved pasta water. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve warm.
A comforting Ashkenazi Jewish classic featuring toasted buckwheat groats (kasha) and bow-tie pasta, tossed with sweet, caramelized onions. This savory, earthy dish is perfect as a hearty side or a light main course.
This jewish_american recipe takes 45 minutes to prepare and yields 4 servings. At 494.48 calories per serving with 15.53g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Stir in shredded brisket or leftover roasted chicken for a heartier main course.
Add 8 oz of sliced and sautéed mushrooms with the onions for an extra layer of earthy flavor.
Mix in a tablespoon of fresh dill along with the parsley for a brighter, more complex flavor profile.
Buckwheat is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Buckwheat contains all nine essential amino acids, making it a complete protein source. This is beneficial for muscle repair, growth, and overall body function.
This dish provides magnesium and manganese from buckwheat, which are known to support cardiovascular health by helping to regulate blood pressure and supporting bone health.
A typical serving of about 1.5 cups contains approximately 380-450 calories, primarily depending on the amount and type of fat (oil, butter, or schmaltz) used.
Yes, it can be a very healthy dish. Kasha (buckwheat) is a gluten-free whole grain rich in fiber, protein, and minerals like magnesium and manganese. Using vegetable oil and controlling the sodium makes it a nutritious choice.
Yes. Kasha itself is naturally gluten-free. To make the entire dish gluten-free, simply substitute the bow-tie pasta with your favorite gluten-free pasta variety.
Kasha is a term for roasted buckwheat groats. The roasting process gives it a distinctive nutty, earthy flavor and helps the grains stay separate and fluffy when cooked.
Absolutely. It's a great dish for meal prep and the flavors often meld and improve overnight. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.
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