ultimate Jewish/Eastern European "grandma loves you"
recipes, a homey bowl of bow ties and buckwheat groats.
Kasha (from the Russian), coarse granulation. Though
botanically a seed, it is largely processed and
prepared as a grain, ideal for gluten-free diets.
Kasha Varnishkes - Slightly adapted from the Birkett Mills recipe
1 cup medium or coarse kasha
2 cups water
2 jumbo vegetable bouillon cubes
1 egg, slightly beaten
3 cups sliced mushrooms, sweated then browned with a teaspoon of butter or oil
1/2 pound bow-tie pasta, boiled until al dente then drained
1 half onion, sliced into thin rings
1/4 cup flour
1/4 cup oil for frying
In a small saucepan, heat the water and bouillon cubes to a boil, then reduce heat to simmer. Meantime, in a large saucepan or skillet on medium heat, toast the kasha, stirring frequently until it is fragrant. Add beaten egg and stir constantly until it dries as it coats all the kasha grains. Discard any occasional clumps of egg white. The grains will bulk in size. Carefully pour the simmering stock into the hot kasha, averting your face from the steam. Reduce heat to low and cover the saucepan. Simmer for ten minutes, stirring occasionally, until most of the stock is absorbed. Turn off heat. Fluff up kasha with a fork and transfer to a large serving bowl. Stir in pasta and mushrooms, taking care not to break the pasta.
Heat the frying oil in a large skillet until thinned but not smoking (about 20 seconds). Lightly dredge the onion rings in flour, then arrange carefully in the hot oil without touching each other.
Fry the onion rings until browned and very crispy on each side, watching that they do not burn. Turn off the heat and remove the rings to a paper towel to drain. Sprinkle them with salt. Arrange the rings on the kasha mixture. Serve immediately while onions are still hot and crunchy. Serves 2-3.
This post is also for Ulrike of Küchenlatein, hosting Presto Pasta Nights #83 for Ruth of Once Upon a Feast, the creator of this weekly event.
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