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Kasha Varnishkes | by Anne Feldman
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Kasha Varnishkes



2-3 tablespoons chicken fat or vegetable oil

2 large onions, cut into 1/2-inch pieces

2 cups sliced mushrooms (button, shiitake, portobello, or a combination), optional

1 clove garlic, minced


Freshly ground black pepper

6 ounces bowtie pasta

1 large egg

1 cup whole kasha (whole roasted buckwheat groats)

2 cups hot chicken stock

2 tablespoons chopped parsley






Heat the oil in a skillet over a medium-high flame. Add the onions, mushrooms, and garlic and season with salt and pepper. Brown and remove to a large bowl.




Cook the pasta in boiling salted 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 and add the hot chicken stock. Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, 7-8 minutes.




Stir the onion-mushroom-noodle mixture into the kasha. Taste and adjust seasoning. Garnish with parsley and serve immediately.




The dish can be made 1-2 days in advance and reheated, uncovered, in a 350°F oven. If it seems dry, add 1/4 cup chicken stock

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Taken on October 3, 2011