Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with bowtie pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a favorite in the Lower East Side district of New York City, as well as across the U.S. This is a great source of fiber, perfect for a side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup kasha buckwheat groats, medium granulation
- 1 egg, well beaten
- 2 Tablespoons rendered chicken fat or vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken stock or use canned
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
Preparation:
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Serve hot.
Yield: 4 servings as a starch dish
Recipe Source: The Frugal Gourmet On Our Immigrant Ancesters by Jeff Smith (Wm Morrow & Co, Inc.)
Reprinted with permission.
Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Serve hot.
Yield: 4 servings as a starch dish
Recipe Source: The Frugal Gourmet On Our Immigrant Ancesters by Jeff Smith (Wm Morrow & Co, Inc.)
Reprinted with permission.
