Jewish Kasha Varnishkes (Bowtie Pasta With Buckwheat Groats)

Name: Jewish Kasha Varnishkes (Bowtie Pasta With Buckwheat Groats)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 4 tablespoons schmaltz (rendered chicken fat, or oil, or margarine for a vegetarian dish); 2 large onions (sliced into thin rounds); 4 ounces uncooked bow tie pasta (or more if you like more noodles); 2 cups chicken stock (or salted water for a vegetarian dish); 1 cup kasha (toasted buckwheat groats); 1 large egg (room temperature and beaten lightly); Salt and pepper (to taste)

6 steps

Prep:10minCook:40min

This comfort-food recipe for Jewish kasha varnishkes is a traditional one that features onions mixed with bowtie pasta and cooked buckwheat groats.

Updated at: Wed, 16 Aug 2023 19:44:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories312.6 kcal (16%)

Total Fat11.6 g (17%)

Carbs42.6 g (16%)

Sugars3.7 g (4%)

Protein10 g (20%)

Sodium258.4 mg (13%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 tablespoonsschmaltz

rendered chicken fat, or oil, or margarine for a vegetarian dish

2onions

large, sliced into thin rounds

4 ouncesbow tie pasta

uncooked, or more if you like more noodles

2 cupschicken stock

or salted water for a vegetarian dish

1 cupkasha

toasted buckwheat groats

1egg

large, room temperature and beaten lightly

Instructions

Step 1

Gather the ingredients.

Step 2

Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.

Step 3

Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.

Step 4

While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.

Step 5

Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.

Step 6

In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.

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