Kasha Varnishkes Recipe
Ratings4 out of 5467 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesWendy Heppt6 years agoThe additional (and very easy) step of toasting the kasha with egg brings kasha varnishkes up a notch so the end result is fluffy and not a mush: beat an egg (or two egg whites) and mix with raw kasha, then toast in a dry non stick pan until the groats are golden and dry.AbiGezunt6 years agoI must agree with the others who have noted you can add less fat (i prefer extra-light olive oil), and use a broth, e.g. chicken, to bring this up a notch. Toasting the kasha with egg is also a great addition. To add yet another layer of flavour, i add caramelized sweet onions. My husband loves the addition of sauteed mushrooms, and whole wheat farfalle as well. Kasha varnishkes is great all year round.David Yee6 years agoGrowing up Jewish (I know, bizarre with a Chinese last name...