Kasha Varnikes

Kasha is one of those grains, I just do not use enough.  Kasha or buckwheat is an excellent source of protein and Vitamin B.  It is perfect for those who have gluten intolerance or wheat allergies.  Thisi s also a source of fiber.  Now, you understand why I want to make kasha more often.  This is one dish that I do make and it is a good substitute for the five grains, along with rice and quinoa.  I also want to make quinoa more often.

	Another grain for those who eat a gluten-free diet is kasha.  I basically use  it for the recipe, I am sharing today.    I also add it to my husband’s cholent, Sabbath lunch which is similar to a stew.  Most people use barley and we substitute eiher rice or kasha.	“Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a favorite in the Lower East Side district of New York City, as well as across the U.S. This is a great source of fiber, perfect for a side dish.“   About.com  Kasha Varnishkes  (although I have my own recipe for this, it is so similar to this, I am saving the typing and using the one from Home Cooking. Adapted Ingredients: 1 cup kasha buckwheat groats 1 egg, well beaten 2 tablespoons canola oil 1  onion,chopped 1/2 pound mushrooms 1 cup vegetable broth 1 cup water Salt and freshly ground black pepper to taste 1 cup shells  (It is common to use bow-ties for the pasta, in this recipe, but to my knowledge, there are not gluten- free bow-ties.) In a small bowl, mix the kasha with the beaten egg.   Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and  flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside. Place a pot of salted water on to boil for the pasta . (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear.                                                                                                            Add the vegetable broth and one cup of water and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover.                                                                                                    Mark Bittman’s Spicy Mushrooms which I added to the Kasha.  Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes. In the meantime, boil the shells or other choice  just until tender. Drain well and stir into the kasha. Cook the 1/2 pound mushrooms according to Mark Bittman (spicy mushrooms) and add to kasha. Serve hot. Yield: 4 servings This is a hearty dish and a good change of pace.

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