Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes — kasha, noodles (typically bow ties), loads of slow-cooked onions and fat — is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
- 2 cups chopped onions, or more
- ½ cup rendered chicken fat or olive oil
- ¾ cup kasha (buckwheat groats)
- Salt and ground black pepper
- ½ pound farfalle (bow-tie) or other noodles.
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
580 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 11 grams protein; 9 milligrams sodium
- Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
- Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.