Though truthfully, I haven’t made Kasha Varnishkas since going gluten free. Sigh. But when I do make it, I will substitute some sort of gluten free noodle for the bowties. But then again, maybe I can find gluten free bowties! Wouldn’t that be spectacular? Then it would be like having the real thing. Maybe they are available and I just haven’t discovered them yet!
1 pound bowtie noodles, cooked per package instructions
1 cup kasha (also called buckwheat groats)
1 beaten egg
1 chopped onion
2 cups bouillon (You can use water or stock)
While the noodles are cooking, soak the kasha in beaten egg until the kernels are coated thoroughly. Saute the mixture in a lightly oiled pan until the kernels separate. Add chopped onion, mixing well with the kasha, cooking until onion is tender. Add bouillon and bring to a boil. Reduce heat to medium and cook for 15 minutes or until liquid is absorbed. Mix with cooked and drained pasta.
It was my nutritionist who suggested that I add more fiber to my diet by eating buckwheat groats. It wasn’t until I realized she was talking about kasha, that I was able to embrace the idea. Instead of making Kasha Varnishkas though, I decided to roast whatever vegetables I had in the frig and mix them with the cooked kasha. It was heavenly. I roasted yellow and red beets, carrots, white sweet potato, and red pepper, chopped shallots, mixed with olive oil, salt and pepper. Roasted at 400 degrees for about 45 minutes. Though it wasn’t the kasha recipe of my youth, it was comfort food still the same. Would’ve made my mother, may she rest in peace, proud!