Episode 15 - Kasha Varnishkes
This dish is rated Fleshig and can be eaten with meat meals only.

Supplies

  • Saucepan
  • Frying Pan
  • Pot for Pasta
  • Pot with Cover that can be used in the oven.
  • Large Bowl

Ingredients

  • 1 cup medium KASHA (buckwheat groats, can be found in kosher section of supermarket)
  • 1 egg
  • 1 tbs. vegetable oil
  • 1 four ounce can sliced mushrooms or 1/2 cup fresh sliced mushrooms (any variety)
  • 1 beef bullion cube
  • 2 cups boiling water
  • 1 medium onion
  • 1 cup bowtie pasta
  • salt and pepper to taste

 

Procedure

  1. Beat egg slightly.
  2. Dice onions.
  3. Boil 2 cups of water in small saucepan.
  4. Place bullion cube in that boiling water and stir till dissolved.
  5. Put oil into a heated frying pan and saute mushrooms and diced onions.
  6. Boil water in your pasta pot and cook bowties according to box directions.
  7. Set oven to 250 to 300 degrees.
  8. Place KASHA in pot that has a cover meant for oven.
  9. Stir in egg well to cover the KASHA.
  10. Place KASHA pot in oven without the cover for 3 - 5 minutes.
  11. Take out and stir and make sure your KASHA is dry and slightly expanded.
  12. Mix in the onions and mushrooms into the KASHA.
  13. Add liquid bullion to KASHA and stir.
  14. Put cover back on pot and place in oven for thirty minutes.
  15. When done place KASHA in large bowl and stir in bowties.
NOTE: Optional serve with gravy if you like.

Can be served as a side dish with pot roast or other meat or chicken.

Freezes well.

 
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