Kasha and Bowties (Kasha Varnishkas)

Kasha is actually buckwheat and is a whole grain. It is mixed with onions and egg noodles to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in pot roast or turkey gravy.

Original recipe makes 2 quarts

Ingredients

1 (13.75 ounce) can chicken broth
3/4 cup kasha (toasted buckwheat groats)
1 (12 ounce) package bow tie-shaped egg noodles
2 tablespoons olive oil
2 onions, diced
1 pinch salt and pepper to taste

  • PREP

    5 mins

  • COOK

    25 mins

  • READY IN

    30 mins

Directions

  1. In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
  2. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
  3. Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.

Nutrition

Calories: 345 kcal
Carbohydrates: 59 g
Cholesterol: 49 mg
Fat: 7.7 g
Fiber: 4.6 g
Protein: 11.1 g
Sodium: 396 mg

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