Kasha, or buckwheat kernels or groats, has a strong toasty-nutty flavor and aroma and tender grainy texture. It is traditionally paired with bow-tie pasta (labeled farfalle on Italian brands). Serve with brisket or other meats or poultry with sauce or gravy.
|5||tablespoons chicken fat, canola oil, or margarine|
|2||medium onions, chopped|
|2||medium carrots, finely chopped|
|2||cups kasha (roasted whole-grain buckwheat), such as Wolff's or Bob's Red Mill|
|4||cups chicken stock|
|Salt and pepper, to taste|
|¾||pound bow-tie pasta|
|¼||cup chopped fresh parsley|
1. In a large skillet over medium heat, heat the chicken fat, canola oil, or margarine. Add the onions and carrots and cook, stirring occasionally, for 25 to 30 minutes or until tender and golden.
2. In a bowl, toss the kasha with the eggs.
3. In a large flameproof casserole over medium-high heat, place the kasha and cook, stirring constantly, for 2 minutes or until the egg is dry and the kasha is lightly toasted.
4. Add the stock and a generous pinch of salt. Bring to a boil, breaking up any clumps of kasha. Lower the heat, cover the pan, and simmer for 10 to 12 minutes or until the kasha is tender and the liquid is mostly absorbed.
5. Meanwhile, in a large pot of boiling salted water, cook the pasta for 10 minutes or until it is tender but still has some bite. Drain and return to the cooking pot.
6. Stir in the kasha, onion mixture, and pepper. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with parsley.
Adapted from Zaftigs Delicatessen