Varnishkas (kasha)

Yield: 2 Servings

Measure Ingredient
1 cup Pasta; bowtie or corkscrew
1 \N Egg white
¼ cup Kasha
½ cup Water; hot
\N \N Salt or bouillon granules
1 cup Mushrooms; sliced
1 small Onion;chopped
\N \N Plain FF yogurt (optional)





Date: Tue, 19 Mar 1996 15:44:08 -0500 From: AKACarl@... (Clare Shipman) Here is a recipe that we enjoy. It is rich in the basic simple flavors of the ingredients, which is a nice contrast to the spicy foods we have at other meals. We think of it as comfort food.

We buy kasha in a box at the grocery store. The brand is Middle East or something similar. Kasha is buckwheat groats. Groats are the whole grain, usually crushed.

Cook these three items simultaneously, so they are all ready to serve at about the same time.

To prepare pasta: Cook according to package directions. Drain.

To prepare kasha: Put one egg white in small bowl. Stir in dry kasha grains and mix until well coated. Put kasha In non-stick pan over medium heat. Cook and stir kasha until dry. Add hot liquid. Stir, cover and reduce heat. Cook until kasha is tender and liquid is absorbed. Set aside and keep warm.

To prepare mushrooms: In separate oiled skillet over medium heat, saute onions briefly. Add mushrooms, cover and cook until tender. Stir occasionally. Remove from heat and keep warm.

To serve: These can be combined or served separately on the plate. Dress with yogurt. Serves 2.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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