Kasha varnishkas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Shmaltz |
| 1 | Onion, diced | |
| 1 | cup | Diced mushrooms (optional) |
| 1 | cup | Medium grain kasha |
| 1 | Egg, beaten | |
| 2 | cups | Boiling water, or soup stock |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Bowtie noodles, cooked and drained |
| 2 | tablespoons | Margarine |
Directions
Heat the shmaltz in a 2-quart saucepan over medium heat. Saute onion and mushrooms (if used) until golden brown, about 5 minutes. Add the kasha to the beaten egg, and mix well. Stir this mixture into the onion mixture and saute for 2 minutes, stirring with a wooden spoon until the grains are separate.
At the same time, in a 1-quart saucepan, bring liquid to a boil. Pour the noiling liquid over kasha, add seasonings, and simmer covered for 10 to 15 minutes until the kasha has absorbed all the liquid and is dry and fluffy.
In a serving bowl, combine drained noodles with kasha while both are still warm. Melt in 2 tablespoons of margarine and stir until everything is well combined. Serve warm.
Courtesy of my Bubbie, Grandma Bertha Gorgeous (really, that's what we call her!).
Submitted By HILDE MOTT On 12-16-94