Kasha Varnishkes
Kasha Varnishkes was the side dish of side dishes. I could never get enough. A bit salty with slivers of sauteed onions mixed into the buckwheat. And while many made it with oil, this was a dish made to be made with shmaltz. The word "light" deserved to be nowhere near this dish, but oh how delicious!!
Ingredients
2 cups chopped onions
½ cup shmaltz (rendered chicken fat) or olive oil
¾ cup kasha (buckwheat groats)
Salt and ground black pepper
½ pound bow-tie pasta
- Put onions in a large skillet with a lid over medium heat.
- Cover skillet and cook for about 6 minutes, until onion is dry and almost sticking to pan.
- Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil.
- In a separate, medium saucepan, bring 1½ cups water to a boil, stir in the kasha and about a teaspoon of salt.
- Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm.
- Drain and combine with the onions and kasha.
- Season with salt and lots of pepper.
- Transfer to oven-safe dish and bake at 350 for 15 minutes to get the top a bit crunchy.
- Remove from oven and serve.
- ENJOY!!