Kasha Varnishkas

Kasha Varnishkas is a side dish that serves 8. For $1.17 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 256 calories, 10g of protein, and 5g of fat. It is brought to you by What Jew Wannan Eat. A few people made this recipe, and 61 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up black pepper, parsley, multigrain farfalle noodles, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a super spoonacular score of 83%. Kasha Varnishkes – Kashan and Bows, Kasha Varnishkes (Kashan and Bows), and Kasha Varnishkes are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ teaspoon black pepper

1 egg

1 package Farfalle noodles

1 package sliced mushrooms

2 tablespoons olive oil

1 bunch parsley

Olive oil or schmaltz to drizzle or butter to mix in

1 teaspoon salt

2 cups stock

1 white onion, sliced thin

1 cup kasha

Equipment:

frying pan

Cooking instruction summary:

Cook the pasta according to the package.Saute the onions in olive oil, salt, and pepper until they just start to soften, about 5 minutes.Then add the mushrooms and saute until they start to soften, about 2 more minutes. Set aside.While your veggies are sauteing, coat the kasha in an egg. This will help the grain not stick to itself when you are cooking it. Then saute in the same pan until toasted.Add back in the mushrooms and onions and combine with chicken broth.Bring to a boil, and then lower to a simmer, cover, and cook until all the liquid is absorbed, or about 15 minutes.Season with more salt and pepper if necessary, mix in pasta, and garnish with parsley and a healthy drizzle of olive oil, butter or schmaltz.

 

Step by step:


1. Cook the pasta according to the package.

2. Saute the onions in olive oil, salt, and pepper until they just start to soften, about 5 minutes.Then add the mushrooms and saute until they start to soften, about 2 more minutes. Set aside.While your veggies are sauteing, coat the kasha in an egg. This will help the grain not stick to itself when you are cooking it. Then saute in the same pan until toasted.

3. Add back in the mushrooms and onions and combine with chicken broth.Bring to a boil, and then lower to a simmer, cover, and cook until all the liquid is absorbed, or about 15 minutes.Season with more salt and pepper if necessary, mix in pasta, and garnish with parsley and a healthy drizzle of olive oil, butter or schmaltz.


Nutrition Information:

Quickview
256k Calories
10g Protein
5g Total Fat
46g Carbs
21% Health Score
Limit These
Calories
256k
13%

Fat
5g
8%

  Saturated Fat
0.87g
5%

Carbohydrates
46g
15%

  Sugar
2g
2%

Cholesterol
20mg
7%

Sodium
552mg
24%

Get Enough Of These
Protein
10g
20%

Vitamin K
119µg
114%

Manganese
1mg
89%

Selenium
45µg
65%

Magnesium
88mg
22%

Vitamin B1
0.31mg
21%

Vitamin B3
4mg
20%

Phosphorus
188mg
19%

Copper
0.37mg
18%

Iron
2mg
16%

Vitamin A
756IU
15%

Vitamin B2
0.23mg
14%

Vitamin C
11mg
13%

Folate
52µg
13%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Vitamin B6
0.19mg
9%

Potassium
279mg
8%

Vitamin E
0.62mg
4%

Calcium
40mg
4%

Fiber
0.82g
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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