By Debra Samuels
Boston Globe, December 17, 2008
Eastern-European Jewish immigrants brought kasha varnishkes to this country at the turn of the 20th century. Kasha is roasted buckwheat groats; varnishkes means noodles in Yiddish (bow ties are now classic), and Wolff’s Kasha is the brand most cooks use. Mix eggs into uncooked groats to keeps the groats firm. The grains cook in about 10 minutes. Add sauteed mushrooms and let sit for five minutes. The dish goes with beef brisket, or can be a vegetarian entree with more veggies. This is stick-to-your-ribs cuisine.
1 teaspoon salt, and more for the pasta water
8 ounces bow tie pasta
4 tablespoons canola oil
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2eggs, beaten to mix
2cups coarse kasha
1/2teaspoon pepper, or to taste
10ounces white mushrooms, sliced
1. Bring a large pot of salted water to a boil. Add the bow ties and cook, stirring, for 10 minutes or until the pasta is tender; drain.
2. In a large skillet, heat 3 tablespoons of the oil. Add the onion and celery. Cook, stirring often, for 5 minutes.
3. In a bowl, combine the eggs and kasha. Add the kasha mixture to the onion mixture. Cook, stirring constantly, until the kasha is dry and the grains are separated.
4. Add the water, salt, and pepper. Bring to a boil, cover, and turn the heat to low. Cook for 5 minutes or until all the liquid is absorbed.
5. Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Cook the mushrooms for 4 minutes or until their liquid evaporates. Stir the mushrooms into the kasha. Cover and set aside for 5 minutes.
6. Stir in the bow ties. Add more salt and pepper, if you like. Adapted from Wolff’s Kasha
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