Raisele's Kasha and Varnishkes

From the Boston Sunday Globe magazine section. 1 T. vegetable oil
1 small carrot, scraped and diced
2 medium onions, halved and thinkly sliced
1/2 tsp. sugar
1 cup medium grind kasha
1 large egg beaten
2 cups vegetable stock or defatted chicken stock
2 cups bow tie noodles
1/2 tsp. salt
1/2 tsp. black pepper
2 T parsley

Heat oil over medium heat. Add onions and carrot and spinkle with sugar. COVER tightly and cook over low heat, stirring frequently until well-browned.

Stir kasha and egg together in another (I use a frypan) until dry and has a toasted aroma, about 4 minutes. Slowly add stock or water to kasha. Cook over low heat, about 25 minutes.

Bring salted water to boil and cook uncooked noodles about 12 minutes.

Get a big bowl and assemble the noodles, kasha, and sauted vegetables. Mix well. Add parsley and black pepper.

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