Kasha Varnishkes


1 cup kasha
1 egg, beaten
1 tablespoon oil
1 onion, chopped
8 ounces sliced mushrooms
2 cups Imagine pareve chicken broth
Salt and pepper totaste
1 (16 ounce) bag bow-tie pasta, cooked and drained

Mix kasha with beaten egg making sure all grains are covered. Place in a non-stick frying pan over medium heat and stir until egg is dry and grains have separated. In a Dutch oven, sauté onions and mushrooms in oil. Add broth and bring to a boil. Stir in kasha, salt and pepper. Reduce heat to simmer and continue to cook, stirring occasionally until broth is absorbed (about 10 minutes). Mix with pasta. Can be served warm or at room temperature.

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