Description
Kasha Varnishkes is a traditional Eastern European comfort dish combining nutty roasted buckwheat groats (kasha) with bow tie pasta, sautéed onions, and a rich blend of chicken stock and eggs. This hearty casserole is baked until perfectly tender and infused with savory flavors, making it a satisfying main or side dish.
Ingredients
Kasha Mixture
- 1 box (13 ounces) kasha
- 2 large eggs, lightly beaten
- 7 cups low-sodium chicken stock
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
Additional Ingredients
- 1 large onion, thinly sliced and sautéed until tender and golden
- 8 ounces farfalle (bow tie) pasta, cooked (for a more authentic taste, overcook the pasta beyond al dente)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9x9 inch baking dish with baking spray to prevent sticking. Set this aside until ready to use.
- Prepare Kasha and Eggs: In a medium saucepan over very low heat, combine the kasha and lightly beaten eggs. Stir constantly for 1 to 2 minutes to coat the kasha grains with egg without scrambling it, ensuring an even mixture.
- Combine Ingredients in Baking Dish: Transfer the egg-coated kasha mixture to the prepared baking dish. Add the low-sodium chicken stock, minced garlic, black pepper, and kosher salt. Stir everything together to evenly distribute the ingredients.
- Bake the Kasha: Cover the baking dish tightly with foil and bake in the preheated oven for 45 to 55 minutes. Halfway through baking, remove the foil and stir the kasha gently to ensure even cooking and absorption of liquid. Re-cover to finish baking.
- Mix in Onions and Pasta: Once the liquid is mostly absorbed and the kasha is tender, take the dish out of the oven. Stir in the sautéed onions and cooked farfalle pasta. Taste and adjust seasoning with salt and pepper as needed.
- Serve Warm: Serve the Kasha Varnishkes warm as a comforting main course or side dish, enjoying the harmonious blend of flavors and textures.
Notes
- For a more traditional texture, cook the pasta beyond al dente before mixing it with the kasha.
- Sauté onions until golden and caramelized to add sweetness and depth to the dish.
- Use low-sodium chicken stock to control the saltiness and enhance flavor.
- This dish can be prepared ahead and reheated gently before serving.
- Vegetarian version can be made by substituting chicken stock with vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
