Kasha and Varnishkes Recipe

Name: Kasha and Varnishkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil; 1 medium onion, minced; 1 large carrot, diced into 1/4-inch pieces; 2 cups thinly sliced trimmed creminis (stems removed before slicing); 3 cloves garlic, minced; 1 cup kasha (whole or coarse); 1 egg; Salt and pepper; 2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water; 1/2 pound bowties, cooked according to package instructions

Servings: persons

2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil
1 medium onion, minced
1 large carrot, diced into 1/4-inch pieces
2 cups thinly sliced trimmed creminis (stems removed before slicing)
3 cloves garlic, minced
1 cup kasha (whole or coarse)
1 egg
Salt and pepper
2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water
1/2 pound bowties, cooked according to package instructions

1
Heat oil, then saute onions until soft.
2
Add carrots and saute until the onions take on some color.
3
Add mushrooms, then garlic.
4
Saute for 2 more minutes.
5
Meanwhile, mix kasha with eggs and seasonings.
6
Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate.
7
Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,.
8
Mix in bowties.
9
Serve with ketchup and/or gravy.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil, 1 medium onion, minced, 1 large carrot, diced into 1/4-inch pieces, 2 cups thinly sliced trimmed creminis (stems removed before slicing), and more.

Yes, Kasha and Varnishkes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kasha and Varnishkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions