This is a classic eastern European dish – traditionally served as an accompaniment to beef brisket – along with lots of gravy or meat juices. The dish is so flavorful that contemporary cooks may prefer to skip the gravy and add additional herbs.
2 thinly sliced large onions
½ cup thinly sliced mushrooms
3 Tablespoons margarine or schmaltz (chicken fat)
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha (Buckwheat groats)
2 cups water, chicken or vegetable bouillon such as Imagine Brand no chicken broth
Salt and freshly ground pepper to taste
3/4 pound large or small bow tie-shaped noodles
Optional: 2 tablespoons of choice of herbs such as chopped fresh parsley, coriander, thyme or a pinch of garlic
Sauté onions and mushrooms in 2 tablespoons of the margarine or chicken fat until golden. Cover while sautéing. Remove to a plate.
Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan as the onion and mushrooms were fried, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate. Careful not to burn.
On a low heat, add the liquid salt, and pepper to the frying pan and bring to a boil. Add back the onions and mushrooms, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
Separately, cook the bow ties according to package directions. Drain well.
When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander (optional).
If desired, add a bit more margarine or chicken fat.
Serves about 8
Recipe: Kosher, copycat, meat or parve, side dishAdd a comment