Kasha and Varnishkes

Filed under Pasta

Servings: 4

Recipe courtesy Wayne Harley Brachman. Serve with ketchup and/or gravy.

Ingredients

  • 2 tbsp Vegetable oil, or 1 tablespoon each canola and olive oil
  • 1 Onion, medium, minced
  • 1 Carrot, large, 1/4-inch dice
  • 2 cup Cremini mushroom, trimmed, stems removed, thinly sliced
  • 3 clove Garlic, minced
  • 1 cup Kasha, whole or coarse
  • 1 Egg
  • Salt
  • Black pepper
  • 2 cup Beef stock, or chicken or vegetable stock, or the liquid from simmering 1/2 ounce dried porcini in 2 1/2 cups water, or water
  • 1/2 lb Farfalle, bowties, cooked per the package

Directions

  1. Heat the oil and saute the onions until soft. Add the carrots and saute until the onions take on some color. Add the mushrooms, then the garlic, and saute 2 minutes more.
  2. Meanwhile, mix the kasha with the egg and seasonings. Add to the pan and cook over medium heat until dry-looking and the kernels separate.
  3. Add the stock and cook, covered, until absorbed and the kasha is tender, about 12 minutes. Mix in the bowties.