KASHA VARNISHKES (BOW-TIES WITH KASHA)
8 side-dish or 4 main-course servings
Kasha varnishkes is a traditional Eastern European dish. It can be turned into a salad by adding blanched asparagus, broccoli, or other fresh vegetables and tossing with a vinaigrette.
Combine in a large nonstick skillet and cook over medium-high heat, stirring frequently, until the onions are browned, about 10 minutes:
- 3 tablespoons rendered chicken fat or vegetable oil
- 2 large onions, coarsely chopped
- (2 cups sliced mushrooms)
- Salt and black pepper to taste
Add and cook 1 minute more:
- 2 garlic cloves, minced
Transfer to a large bowl. Wipe out the skillet and set aside. Meanwhile, cook in a large pot of boiling salted water until al dente:
- 1½ cups bow-tie pasta (6 ounces)
Drain and toss with the onion mixture. In the nonstick skillet, cook:
- 1 cup whole buckwheat groats
as directed in the Grains Cooking Chart, using instead of water:
- 2 cups chicken broth
Stir in the pasta mixture. Taste and adjust the seasoning. If the mixture is dry, add:
- (¼ cup chicken broth or water)
Sprinkle with:
- 2 tablespoons chopped parsley