Kasha Varnishkes

Kasha varnishkes is a traditional comfort food brought to America by Russian Jewish immigrants. My first wife was of Russian Jewish heritage and this was one of my favorite dishes that she made on a regular basis. Traditionally, in Russia, the word kasha refers to porridge made from any whole grain or combination of grains. To me and almost everyone else, it means but one thing…buckwheat groats, and ‘kasha varnishkes’ is buckwheat and pasta, specifically Farfalle or bowtie pasta.

Buckwheat is actually the seed of a fruit, a plant called "fagopyrum esculentum" or Tartary buckwheat  It's related to rhubarb, not wheat, rye or barley and despite the confusing name, not a grain at all. It is extremely nutritious, 100% gluten-free, full of protein and fiber, delicious and quick cooking. Buckwheat also contains rutin, a powerful flavonoid antioxidant that prevents cell damage and supports good health. Raw buckwheat is called buckwheat groats, and that's what is called for in this delicious recipe.

Ingredients

• 2 tablespoons Extra-Virgin olive oil
• 2 large onions, cut into 1/2-inch slices
• 2 cups sliced mushrooms (button, shiitake, portobello, or a combination)
• 2 garlic cloves, minced
• 6 ounces whole-grain Farfalle (bowtie pasta)
• 1 large egg
• 1 cup whole kasha (whole roasted buckwheat groats)
• 2 cups low-sodium chicken broth
• Freshly ground black pepper to taste

Procedures

·        Heat the oil in a skillet over a medium-high flame. Add the onions and garlic and season with pepper.

·        When the onion is softened, add the mushrooms. Sauté all until onions are opaque and remove to a large bowl.

·        Cook the pasta in boiling water until tender but firm. Drain and toss with the browned onions and mushrooms.

·        Beat the egg in a small bowl. Add the kasha and stir until all the grains are well coated.

·        Wipe out the skillet and set it over a high flame. Add the egg-coated kasha to the skillet and cook, stirring, until the grains are toasted and separate, 2-3 minutes.

·        Reduce the heat to low and add the broth. Stir, cover, and simmer until the broth is absorbed and the kasha is tender but not mushy, 7-8 minutes.

·        Stir the mushroom-noodle mixture into the kasha. Taste and adjust seasoning.

Garnish with fresh parsley and mazel tov!