Kasha and Bowties (Kasha Varnishkas)

Kasha and Bowties (Kasha Varnishkas)

18
Lobbylady 1

"Kasha is actually buckwheat and is a whole grain. It is mixed with onions and egg noodles to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in pot roast or turkey gravy."

Ingredients

30 m servings 345 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
  2. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
  3. Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.
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Reviews

18
  1. 23 Ratings

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Excellent basic recipe! Traditionally, the onion is sauteed in chicken fat, but being vegetarian, I use EVOO like the recipe called for. Instead of chicken broth, I use a strong mushroom broth...

I love to add an extra veggie like broccoli or something colorful... Otherwise this is just as I have made all of my life!!! Perfection, along with heathful!!! Kasha, or buckwheat, is a complete...

This was my first experience with Kasha and I loved it! A very hearty and healthy dish. I used just one onion and added a can of mushrooms. Added a splash of dry white wine to the cooking onions...

In my Eastern European home this dish is tops; especially when served with a slow roasted chicken. I add a drained can of mushrooms to this recipe...perfection!

I wrote this recipe and please note it was edited slightly prior to submitting. I don't know why they did that. I toast the kasha with egg in the pan first, then add the liquid (usually chick...

As a child of Ukrainian heritage, I grew up with kasha. And hated it. With a passion. As an adult I figured I'd give it another go, as it is so good for you. This recipe made me want to eat ...

Yum! I didn't have a can of broth, so I used 1 3/4 c. broth from the box. 12 ounces of the pasta seemed like a bit too much; I cooked it all but probably only used 10 or 11 ounces. Saved a dish...

This is my first experience with Kasha and it was very tasty. I sauteed the kasha in a hot pan for 2-3 minutes before cooking (based on another eview's remark to keep it from getting mushy) I a...

Yummy, yummy! My parents thought it had potential but was too bland, but I loved it!