| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 cup bowties, cooked (farfalle)
- Reserve 1 cup pasta water, for tossing
- Cooked kasha (buckwheat), recipe follows
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley leaves, for garnish
- 1 cup uncooked kasha
- 2 cups water
- In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes.
Instructions
- In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 219 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 489 mg |
Reviews
I LOVE Kasha. Grew up eating it. My mother made it with mushrooms and little bow ties. Can still remember the nutty taste. My mother also made it and put it in chicken soup. Delicious!! Actually, my mother made incredible Jewish food.
I tried this recipe thinking it would replicate my Russian grandmothers recipe … I always remember using roasted buckwheat, however. This recipe tells you to just put 1 cup kasha/buckwheat in two cups water – YUCK! Just a blob … I love buckwheat, but not like this recipe. It should’ve been roasted first in egg, not like this. Also, they do not specify which “grade” of buckwheat to use. It comes from granulated, small, medium, large, to whole groats – recipe also doesn’t tell you what granulation to use. I was so disappointed, and I do a lot of cooking!
Dave is adorable! NIce presence! I think the recipe would achieve better taste if you actually browned the kasha in a fry pan first — boiing it first isn’t really the way to go.
And — the real name of the dish is Kasha Varnishkes — let’s not be afraid to use the Eastern European name. We all come from somewhere!!
I followed the instructions but found this dish to be without flavor. Perhaps I have not developed a taste for Kasha.
I followed the Kasha pkg instructions, which uses 1Tbsp butter/margarine and 1/4tsp salt, instead of the recipe’s prep and found it much more tasty. I also omitted the 1 cup of reserved pasta water. I did not think it needed to be wetter, and what do I want to have all that extra starch for? Great tasting recipe…..a totally new favorite! Even my picky daughter liked it.
This recipe is nt bad, but the amount of Kasha they ask you to make is unnecessary for the amount you actually use in the salad. I think I will add nuts and mushroms next time.
Made this, and added an 8 oz container of sauteed mushrooms and some toasted walnuts. Will definately make again and again! My friend loved it, too!
This was so easy to make and it didn’t take a rocket scientist to figure out how to do this dish.