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Kasha Varnishkes

I always loved it, and now it’s become “comfort food” for me.  It’s healthy and delicious, and just “feels like home.”

Course Pasta
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 8 servings
Calories 226 kcal
Author Andrew Wilder

Ingredients

  • 1/2 pound 100% Whole Wheat “Bow-Tie” Farfalle Pasta
  • 1 cup uncooked Buckwheat Groats Kasha
  • 1 medium Onion chopped
  • 3 cups Vegetable Stock
  • 1 Egg or 1/4 cup Egg Whites
  • 2 tablespoons Olive Oil divided
  • Salt and freshly ground Pepper

Instructions

  1. Cook the pasta according to the directions on the package. While that’s cooking, sauté the onion with 1 Tablespoon olive oil in a small skillet. Set aside once the onion turns clear.
  2. In a large pan, heat 1 Tablespoon olive oil. Add the kasha and egg to the pan, stirring quickly to coat the kasha in the egg. Continue to stir until the egg is “set,” and each buckwheat grain is separate and dry. Add the vegetable stock to the groats, and simmer, covered, until all the liquid is absorbed (about 7 to 12 minutes).
  3. Mix the pasta, onions, and cooked groats together in the large pan. Use more or less pasta, according to the pasta/kasha ratio you prefer. Stir while heating, and add salt & pepper to taste.