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nameKasha Varnishkes (Kasha and Bow Ties)
descriptionA comfort food that needs to make it to your table.
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Makes about 4 servings
Course: Dinner
Cuisine: Jewish
Allergen(s): Gluten, Wheat, Poultry, Eggs, Gluten, Wheat, Poultry, Eggs
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Kasha Varnishkes (Kasha and Bow Ties)

A classic comforting dish.

Kasha Varnishkes (Kasha and Bow Ties)

5 from 1 votes
Course: dinner
Cuisine: Jewish
Servings: Makes about 4 servings
Author: Victoria Brittain

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

  1. Preheat oven to 350°F and spray a 9x9 baking dish with baking spray, set aside.
  2. 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.
  3. Transfer the egg-coated kasha to the prepared baking dish and add the chicken stock, minced garlic, pepper, and salt, stirring to combine everything.
  4. 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.
  5. 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!