By chia on December 13, 2002
Photo by chia
Photo by chia
"both of my grandmothers made this often, my family loves this side dish"
Serving Size: 1 (67 g)
Servings Per Recipe: 8
"This is almost identical to the kasha recipe that I have posted! I have been making it for years and it is always a hit. We prefer the fine grained kasha, but it doesn't reflect any real difference in teh flavour.Thanks Chia."
"I sauted sliced mushrooms with the onions. And skipped the bowties. I really enjoy grains and this is one of my favorites!"
"Excellent. I have never had this before and it has now been added to my cookbook!"
"I added sliced fresh mushrooms and used medium grade kasha. It was great and the leftovers reheated well for lunch."
"how about 10 stars? or more? Of course I didn't exactly follow directions but the results are soooo amazing. Firstly, I doubled everything but the macaroni. I used small bowties at the request of my family. ;) I used veggie broth because I am apparently OUT of chicken stock. Horror of horrors. (how did that even happen???) Then, following the inspiration from someone who suggested topping it with fried eggs, I topped each serving with a couple of poached eggs. HEAVENLY! I caramelized the onions thoroughly. I would use more onion next time. I removed the onions to a separate dish then added the kasha/egg mixture to the pan (12" cast iron skillet - best invention ever!). After combining the cooked macaroni, cooked kasha, caramelized onions, I added a few tablespoons of butter. We are happy campers tonight! Thank you, Chia!! My apologies for not following directions properly."
"Num, Num, Num! This was my first time doing anything with kasha and this recipe turned out perfect!!! I halved the recipe but still used 1 egg and I used vegetable broth. This is tasty even without noodles. It tastes very "meaty" and I have since used it successfully in Sheperd's Pie. I shared this with my friend who is allergic to gluten, and he was delighted! Thanks a ton Chia :)"
"I bought kasha on a whim and wanted to try it, so I gave this a go. I wondered, while making it, how pasta, kasha, and onions could be transformed into a yummy dish ... and after I made it, I'm still wondering how. It simply did nothing for me. Now I just have to figure out what in the world to do with it to make it edible ..."
"Really easy and delicious recipe. I made this exactly as directed. I served this roast chicken. THANKS Chia."
"Made this one for a holiday, everyone loved it. Only issue was frying the kasha, there wasn't enough liquid in the bottom from the onion, and some of the stuff burned onto the pan. Otherwise this turned out beautifully."
"I had this at my aunt's house and loved it. I couldn't remember what is what called for long time and actually I thought it was made with barley when I tried to look it up. I finally figured it out and tried this recipe. I unfortunately screwed and burned the onions slightly but I know that was my own fault and when I make it again it will be great!"
"Made this tonight - it was EXACTLY the recipe I wanted for this dish. Yummy comfort food at its best. Thank you for posting it! I did add a few chopped mushrooms and some shredded carrots with the onion - only because I had them in the fridge and needed to use them up. I'd say the additions worked well - either way, this recipe would be just perfect!"
"It's a good thing I checked to see if this recipe was posted before I posted it. This has been one of my favorites all my life (66 years). If you have never tried kasha & bowties (varnishkes), you don't know what you're missing... And by the way, I have a Lhasa-Poo. Alan Leonetti E-mail: AlanLeonetti@q.com"
"This is a great recipe--quite similar to the one Wolff's Kasha packages used to have years ago. It's got great taste and makes a nice side dish. Try replacing the coarse grain groats with whole groats and cut back by at least half the amount of bow ties (farfalle) to let the buckwheat flavor shine through. Prepared in this manner, these kasha varnishkas make a great breakfast meal with a couple of sunnyside-up or over-easy (not scrambled) eggs. Just make sure the whites are set and the yolks are runny so that when you cut into the eggs the yolks permeate the kasha. Yum! I've been preparing my kasha varnishkas in this manner for more than 40 years, I like it that much."
"I had never made this before... but it is a favorite with my husband's jewish side and his mother's side as well. I cut back on the onion (only used half) and only added half the kasha mixture to the bowties. still turned out fabulously - very tasty. and now I have enough of the cooked kasha for the next box of pasta! great recipe - thank you!"
"It is basically the recipe that I grew up eating, though we always had the ratio of kasha to pasta in reverse, with it being mostly kasha. I made a few additions based on things I had in the kitchen, adding a shallot, 3 cloves of fresh garlic (mined), some parsley and a few pine nuts. It all came out great, though I don't think that the pine nuts added anything so next time I would leave them out. I also used homemade vegetable stock instead of chicken broth."
"My friends request kasha varnishkis from me all the time ... I am stunned at the amount of my friends who say their mothers never made this dish. Here is how to make it even better. When everything is complete, add a can of golden mushroom soup, oil a pyrex, and place it all in and add slicked kishka to the top...bake it for 30 minutes at 350, and friends and relatives will beg for more."
"chia, chia, chia, this is a wonderful recipe. The only thing I changed was to use beef broth instead of the chicken. Delicious!!!! I also use medium grain kasha."
"This is the real thing! The only way to make this,IMHO. I also like to lightly fry up some mushrooms and I use medium grain kasha. I, also, can eet this just as is, Yummy,Yummy!"