Kasha Varnishkas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Shmaltz,
1 tsp: Salt,
1: Onion, diced
1/4 tsp: Pepper,
1 cup: Diced mushrooms, optional
1 1/2 cup: Bowtie noodles, cooked and
1 cup: Medium grain kasha,
-drained,
1: Egg, beaten
2 tbsp: Margarine,
2 cup: Boiling water, or soup stock
Directions:
Heat the shmaltz in a 2-quart saucepan over medium heat. Saute onion
and mushrooms (if used) until golden brown, about 5 minutes. Add the
kasha to the beaten egg, and mix well. Stir this mixture into the
onion mixture and saute for 2 minutes, stirring with a wooden spoon
until the grains are separate.
At the same time, in a 1-quart saucepan, bring liquid to a boil. Pour
the noiling liquid over kasha, add seasonings, and simmer covered for
10 to 15 minutes until the kasha has absorbed all the liquid and is
dry and fluffy.
In a serving bowl, combine drained noodles with kasha while both are
still warm. Melt in 2 tablespoons of margarine and stir until
everything is well combined. Serve warm.
Courtesy of my Bubbie, Grandma Bertha Gorgeous (really, thats what
we call her!).
Submitted By HILDE MOTT On 12-16-94
Source from luhu.jp
and mushrooms (if used) until golden brown, about 5 minutes. Add the
kasha to the beaten egg, and mix well. Stir this mixture into the
onion mixture and saute for 2 minutes, stirring with a wooden spoon
until the grains are separate.
At the same time, in a 1-quart saucepan, bring liquid to a boil. Pour
the noiling liquid over kasha, add seasonings, and simmer covered for
10 to 15 minutes until the kasha has absorbed all the liquid and is
dry and fluffy.
In a serving bowl, combine drained noodles with kasha while both are
still warm. Melt in 2 tablespoons of margarine and stir until
everything is well combined. Serve warm.
Courtesy of my Bubbie, Grandma Bertha Gorgeous (really, thats what
we call her!).
Submitted By HILDE MOTT On 12-16-94
Source from luhu.jp
Tags
Side dish