The Best (Maybe the Only) Kasha Varnishkes You've Ever Tasted!
Today I'm going to show you how to make one of my life-long favorite dishes: Kasha Varnishkas. It's a great gluten-free alternative to rice with a rich, nutty flavor and lots of nutrition. I cook mine with a few little twists that I think makes for the most delicious version of the dish. Sharing this recipe with you is proof I love every one of my viewers! You should share it with those you love, too!
Ingredients
1 box (2 cups) whole or coarse ground kasha
6 oz mini egg bow tie egg noodles
4 cups chicken broth or chicken stock
2 large eggs
1 large sweet onion
1 6-oz. jar of sliced mushrooms
1 stick unsalted butter (8 TBS)
Kosher salt
Instructions
Boil 3 quarts of salted water. Boil egg bows for 8 minutes and drain. Meanwhile,
In a bowl, add 2 beaten eggs to the dry kasha and mix well until all grains are coated. Set aside.
Chop onion coarsly.
Melt 3 TBS butter in a large, deep skillet or pot. Saute onions with a pinch of salt until they are translucent, about 4 minutes. Add mushrooms and continue to cook, stirring frequently, for about 3-4 minutes.
Move vegetables to the outer edge of the pan and melt another TBS of butter in the center. Add kasha to the center of the pan, making sure the grains are separated. Gently combine with onions and mushrooms and allow grains to toast on medium heat for about 2 minutes, until they become aromatic.
While the kasha is toasting, melt the remaining 4 TBS butter in the pot in which the noodles were boiled and add the drained egg bows back to the pot. Stir to coat and set aside.
Stir and separate the kasha grains. Add 4 cups of chicken broth or stock, and bring to a boil.
Allow to boil, stirring frequently, for about 1 minute, until grains soften slightly.
Reduce heat, cover, and simmer on low for 15 minutes.
Fluff grains. Add bow ties and fold together until evenly combined.
I like to eat kasha just as it is. It is also good as a cold leftover and it also reheats well. It's great combined with chicken or other vegetables. My dad likes to top his with beef gravy. Experiment and let me know what your experience was!
Try these great recipes from the Cool Gray kitchen:
Discover Farro:
Mujaddarah:
Photo Credits:
Kasha Varnishkas with Farfalle Pasta:
Potato Knish:
Kasha Knish (with recipe):
Music:
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:
Гречневая каша с бантиками и грибами - Kasha Varnishkes
1 стакан гречки, 1 стакан макарон в форме бантиков, 700 гр грибов, 1 большая луковица, 40 гр. сливочного масла, растительное масло для жарки, соль и перец по вкусу.
Варим гречку. Насыпаем гречку в казан и прокаливаем несколько минут на среднем огне, периодически помешивая. Когда крупа хорошо и равномерно прокалится (станет горячей), снимаем с огня, заливаем кипятком и помешаем. Затем воду сливаем. В промытую гречку добавляем 2 стакана кипятка, соль по вкусу, и варим на небольшом огне, не накрывая, до готовности.
Лук нарезаем мелко и жарим до прозрачности. Добавляем нарезанные грибы и тушим до готовности. Когда грибы почти готовы, добавляем соль и перец по вкусу.
В кипящую воду насыпаем бантики и варим до гототовности (в соответствии с инструкцией на пакете).
На дно большой кастрюли кладем сливочное масло, добавляем готовые кашу, бантики и грибы, размешиваем и прогреваем на небольшом огне в течении 2-3 минут. Блюдо готово.
1 cup of buckwheat, 1 cup of bow ties pasta, 1.5 lb. of mushrooms, 1 large onion, 1.5 oz. of butter, olive oil for frying, salt and pepper to taste.
Cooking the buckwheat. Place buckwheat into iron cast pan and “fry” several minutes on medium heat, stirring frequently. When the grits become evenly hot, remove from heat and CAREFULLY pour boiling water, mix well, then drain the water. Add 2 cups of boiling water to drained buckwheat, salt to taste, and cook over low heat, uncovered, until tender.
Chop onion finely and sauté until transparent. Add sliced mushrooms and sauté until tender. When mushrooms are ready, add salt and pepper to taste.
While sautéing mushrooms, cook pasta as per package instructions. At the bottom of a large pan put butter, add cooked kasha, bow ties and mushrooms, stir and heat through over low heat for 2-3 minutes. Add salt and pepper as needed.
The dish is ready. Bon appetite.