Photo of Kasha Varnishkes by WW

Kasha Varnishkes

4 - 6
PersonalPoints™ per serving
Total Time
36 min
Prep
10 min
Cook
26 min
Serves
3
Difficulty
Easy
Kasha varnishkes is a traditional Jewish comfort food from Eastern Europe and Russia. Kasha is buckwheat groats, and varnishkes is Yiddish for bowtie egg noodles. You can find both kasha and varnishkes in the kosher section of large supermarkets or in health-food stores. We use farfalle instead of the varnishkes, but you can use whichever is available. Toast the kasha until you start smelling its aroma. This step gives the groats a nutty flavour and crunchy texture—a nice complement to the soft pasta. This recipe, made without the pasta, makes an excellent vegetarian stuffing for cabbage, bell peppers, or eggplant.

Ingredients

Canola oil

1 tbsp(s)

Uncooked vidalia onion(s)

2 large, chopped

Table salt

½ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Uncooked kasha

½ cup(s), or buckwheat groats

Egg white(s)

1 egg white(s), large, lightly beaten

Water

1½ cup(s)

Cooked farfalle pasta

2 cup(s)

Fresh parsley

2 tbsp(s), chopped

Instructions

  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are very tender, about 10 minutes; transfer to a bowl.
  2. Meanwhile, combine the kasha and egg white in a small bowl, stirring with a fork until the kasha is well coated. Set aside.
  3. Heat the remaining 1 teaspoon oil in the same skillet, then add the kasha mixture. Cook, over medium-high heat, stirring frequently, until the egg is cooked and the kasha kernels have separated, about 5 minutes. Stir in the water; bring to a boil. Reduce the heat and simmer, covered, until the kasha is tender and the liquid is absorbed, about 6 minutes. Stir in the onion mixture, cooked pasta, and parsley. Serve at once.
  4. Yields 1 1/3 cups per serving.