"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." — Lobbylady
Watch video tips and tricks
1 (13.75 ounce) can
kasha (toasted buckwheat groats)
1 (12 ounce) package
bow tie-shaped egg noodles
salt and pepper to taste
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, and then toss a dozen sliced creminis in with the onions to sautee. Don't be shy with your broth and fat in this dish - it's where most of the flavor comes from. One note on the instructions: The way I was taught, you dry-roast the kasha in a hot pan for a few minutes, then bring water/broth to a boil BEFORE adding the kasha. This way it doesn't get mushy.
This was my first attempt at this, and I have to say I was sad, I know I didn't cook the Kasha enough, it felt like we were eating noodles and sawdust and that CAN'T be what it was supposed to be!
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 protein!!!
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 and mushrooms. Used veggie broth instead of chicken. Tossed in some parsley. I'll make this again!
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!
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 more. :) I substituted water for the chicken broth, as I'm vegetarian, and used blood orange olive oil. What a yummy dinner! I had two helpings!!
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 by sauteeing the onion in the same pot as I cooked the kasha in then mixing it all in that pot. Also added broccoli steamed in the microwave to make it a complete meal.
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 chicken broth or water with bouillon), cover for around 5-9 minutes and it's done. I NEVER DRAIN my kasha. This recipe is just a matter of preparing everything separate and tossing together. When in doubt, follow manufacture instructions. (hint)
* Percent Daily Values are based on a 2,000 calorie diet.
Kasha and Bowties (Kasha Varnishkas)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a hearty pasta sauce with turkey sausage and chicken.
Watch Chef John make the crispiest onion rings ever!
See how to make real German-style potato pancakes.