There’s nothing like a side of kasha varnishkes (buckwheat groats with bow tie pasta) with brisket, to soak up all that gravy. The earthy flavor of the kasha stands up great to the rich flavor of roasted meat. Add in sautéed mushrooms and onions and you’ve got a side dish fit for a king.
Kasha Varnishkes (Kasha with Bow ties)
Yield: 6-8 servings
- 8 ounces or more button mushrooms, chopped
- 1 onion, chopped
- 4 tablespoons schmaltz, divided
- 1 cup kasha, large or medium grain
- 1 egg
- 12 ounces mini bow tie pasta
- Salt and ground black pepper
- In a skillet, sauté mushrooms and onions in 2 tablespoons of schmaltz over medium heat until mushrooms release and then reabsorb their liquid.
- In a medium-sized bowl, mix egg with fork to blend, then stir in kasha until well combined. In a dry skillet, cook and stir kasha and egg mixture until kasha grains are dry and separate.
- Add two cups boiling water, sautéed vegetables, 1 teaspoon of salt, and a ¼ teaspoon of ground black pepper to kasha. Cover skillet and reduce heat to low. Cook for ten minutes or until liquid is absorbed. Let stand, covered.
- Cook pasta as directed. Drain and mix with remaining two tablespoons of schmaltz.
- Fluff kasha with a fork. Mix pasta with kasha and serve.