Kasha Varnishkes, also called Kasha with Bow Ties, is one of those dishes that quell the day’s hustle and is a comfort food that everyone can make. Buckwheat groats (kasha) are baked in chicken stock until light and fluffy and are then mixed with sautéed onions and bow tie pasta for a hearty but not heavy dish that won’t stop with one serving.
What is Kasha?
What is Kasha Varnishkes?
While the seed was used by many groups of people in Eastern Europe, the dish Kasha Varnishkes is specifically tied to the Ashkenazi Jews. The dish bakes the groats with stock (either vegetable or chicken), and then the groats are mixed with noodles. A basic version of Kasha Varnishkes is simply kasha onion and flat noodles, but there are many variations, including things like onions or mushrooms. Eventually, the flat noodles were swapped out for farfalle (bow tie) noodles. When many moved at the end of the 19th century and early 20th century, the dish Kasha Varnishkes immigrated with this population of people.
Why coat the kasha with egg?
Once the kasha is coated with the egg, transfer it into the baking dish alongside the remaining ingredients. Cover with foil and bake until the liquid is absorbed.
Then fold in the pasta and caramelized onions, and it’s ready to serve. Kasha Varnishkes is one of those dishes that screams comfort food. Even if it’s your first time eating it, it feels like something your grandmother would make.
The kasha is fluffy and tender, maintaining its shape (no mushy porridge texture in sight).
Caramelized onions add both a sweetness and aromatic savoriness to the dish that contrasts the earthy notes of the kasha.
The bowties add an extra dose of carby comfort to the dish as well as provide a different, satisfying texture.
Kasha Varnishkes (Kasha and Bow Ties)
Ingredients
- 1 box (13 ounces) kasha
- 2 large eggs, lightly beaten
- 7 cups low-sodium chicken stock
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 large onion, thinly sliced and sautéed until tender and golden
- 8 ounces farfalle (bow tie) pasta, cooked (for a more authentic taste, overcook the pasta beyond al dente)
Preparation
- Preheat oven to 350°F and spray a 9x9 baking dish with baking spray, set aside.
- In a medium saucepan add the kasha and beaten eggs, mixing to combine, set over a very low heat, for 1 to 2 minutes, stirring constantly, making sure not to scramble the egg.
- Transfer the egg-coated kasha to the prepared baking dish and add the chicken stock, minced garlic, pepper, and salt, stirring to combine everything.
- Wrap the dish in foil and bake in the preheated oven for 45 to 55 minutes, until the liquid is absorbed, stir the kasha halfway through the baking process.
- Once the liquid is mostly absorbed remove the kasha from the oven and mix in the sautéed onions and cooked pasta. If needed, season again with salt and pepper, serve warm, and enjoy!
Recipe adapted from Food Network.