Kasha and Pasta

Kasha and Pasta

     
    Kasha and Pasta
    Kasha and Pasta

    Kasha and Pasta

    I am still trying to figure out exactly what the egg does in the traditional kasha varnishkes recipe. It’s not a baked recipe, so it doesn’t make it rise. Perhaps it is just there to add flavor and protein, though I am not sure. My recipe, because I am allergic to eggs, obviously doesn’t contain any. I add flavor by cooking the buckwheat in chicken stock, though you can easily make this a vegetarian side by using vegetable stock instead. Le Veneziane (available online; see Where to Shop, p. 182) makes a close-enough gluten-free approximation to farfalle to stand in for the usual bowtie, but I prefer to use shells in mine because they are easier to come by and they look cute. Try this pilaf as a departure from the usual rice or potato side at dinner.

    SERVES 4–6


    ¾ cup corn-and-quinoa pasta (bowties or small shells)
    2 tablespoons dairy- and soy-free margarine (see Where to Shop, p. 182)
    ½ cup diced onion
    ½ teaspoon salt
    1 cup buckwheat groats
    2 cups chicken stock


    1. pour a large pot of water to a boil. put the pasta and cook it according to the package directions. Drain the pasta and set it aside.


    2. Meanwhile, melt the margarine in a large saucepan over medium-high heat. When the margarine begins to bubble, add the onions and sauté them until they are soft, about 5 minutes. Stir in the salt.


    3. Pour in the buckwheat and chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cover. Simmer for 10 minutes or until the stock is absorbed and the buckwheat is soft. Remove from the heat and stir in the pasta.


    4. switch to a serving dish and serve immediately.


    5. Leftovers may be refrigerated in an airtight container for up to three days.