The first time I had Kasha Varnishkes was at my grandmother’s house. I was skeptical, but willing to try this classic Jewish dish. I was surprised by how much I enjoyed the mellow flavors of buckwheat, noodles and onions. My grandmother went all out (as she is wont to do) and served it alongside a full spread of traditional Eastern European foods. Personally, I like to pair a dish like this with something to balance it out, like roasted chicken and a fresh green salad or smoked salmon and roasted vegetables.
No matter what you serve alongside it, this simple dish is a wonderful way to enjoy whole grain buckwheat. The earthy flavor of buckwheat stands out against bow-tie noodles and sauteed onions and creates a lovely medley of flavors. Kasha Varnishkes remind me a bit of buttered noodles from my knee-high days- it’s just one of those dishes that you could eat and eat and eat. L’Chayim
*If you need this dish to be gluten free, we recommend using your favorite gluten free pasta. If you can’t find farfalle, macaroni or rotini will work just fine.
Prep Time: 15 minutes | Cook Time: 35 – 45 minutes | Yield: 4 – 8 servings
- ¼ cup Oil or Schmaltz
- 4 cups chopped onion (about 2 medium)
- 1 cup toasted* Bob’s Red Mill Buckwheat Groats
- 1 Egg
- 2 Tbsp minced Garlic (about 4 cloves)
- 3 cups Chicken Broth
- 16 oz Farfalle pasta
- Water as needed
- ¼ cup chopped Parsley
- 2 Tbsp Butter (optional)
- ½ tsp Salt plus additional as needed
Heat oil or schmaltz in a large, deep sauté pan over medium heat. Add onions and cook until golden, about 15 – 20 minutes. Remove onions with a slotted spoon and reserve. While the onions are cooking, bring a large pot of salted water to a boil for the farfalle.
Beat the egg in a small bowl then add toasted Bob’s Red Mill Buckwheat Groats and mix well to coat.
Add egg/buckwheat mixture and garlic to the hot sauté pan, increase heat to high, and sauté until the individual buckwheat groats have separated and browned, about 2 – 4 minutes.
Add the chicken stock and reserved onions to the pan and bring to a boil. Reduce heat to a simmer, cover tightly, and cook until the liquid has absorbed, about 10 – 15 minutes.
While the buckwheat cooks, add the farfalle to the pot of boiling water and cook until soft.
Remove the buckwheat from the heat. Drain the pasta very well and toss with the buckwheat, parsley, butter and salt.
*To toast buckwheat, place in a clean sauté pan over medium-high heat. Cook, stirring frequently, until the grains begin to pop and sizzle. When the grains begin to pop, stir continuously until well toasted, about 10 minutes. Immediately remove from heat and transfer to a cool bowl.