(The Nosher via JTA) — Kasha varnishkes is a much beloved Ashkenazi comfort food dish. Traditionally made with bow tie pasta, onions, schmaltz and kasha (buckwheat), it is filling, comforting peasant food at its best.
I wanted to add a little bit of healthfulness into the traditional recipe, so we decided to swap out regular or egg pasta for some whole grain pasta and include some riced cauliflower into the mix for a serving of vegetables.
This recipe is based on this classic recipe for kasha varnishkes from celebrated food writer and cookbook author Adeena Sussman.
1 cups cooked whole wheat bow tie pasta
1 tablespoon olive oil
1 onion, diced
1 cup kasha
2 cups vegetable stock, chicken stock or water
1 1/2 cups “riced” cauliflower (about 1/2 small raw cauliflower pulsed in food processor)
salt and pepper to taste
Cook pasta according in salted boiling water to directions, around 10 minutes; can be prepared a day ahead of time.
Beat 1 egg in a medium bowl. Add kasha and combine until coated.
In a large skillet over medium heat, add 1 tablespoon olive oil. Cook kasha and egg until kasha has separated and egg has cooked out. Add broth, bring to a boil, then cover and reduce on simmer for 10 minutes.
In another skillet, saute diced onion in olive oil over medium heat until slightly brown, around 7 minutes. Add riced cauliflower and continue to cook for 2-3 minutes.
After kasha has cooked, add onion and cauliflower mixture along with cooked pasta to pan. Cook another 5-10 minutes. Add salt and pepper to taste.
(Shannon Sarna is the editor of The Nosher.)