Kasha Varnishkes

This dish was a staple of my diet growingup at every pot-luck my family held, typically around the Jewish holidays. It reflects my Grandmother’s Ukrainian heritage, as also did the schmaltz or rendered chicken fat that was in her original. As a young kid, I used to grab the bowl of Kasha and hide under the table to eat as much of it as I could before someone found me. If I had to eat one dish every day for the rest of my life, it would be this one. This is a vegetarian version of the recipe. The schmaltz certainly provides the genuine experience, but my 80-year-old Nana says that this version is good!

Ingredients

• 3 C whole buckwheat , hulled
• 2 large eggs
• 5 T oil
• 1 t dried thyme
• 1 t dried celery seed
• 1 t dried garlic
• 1 t dried oregano
• 1 large onion , chopped
• 3 T nutritional yeast flakes
• 2½ t sea salt
• 2 t tamari
• 5 C water
• 2 C pasta, cooked (traditionally bow ties or farfalle, but any fun shape will do)

Instructions

1. Heat medium stock pot, and add the oil. Warm the oil slightly over medium- high heat and add onion. Allow onion to brown slightly, then add the herbs. Stir this mixture frequently for about 1 minute.
2. Sprinkle the nutritional yeast over the mixture, stir well and allow to sit for about 45 seconds. Add water, tamari and salt. Cover and allow to come to a boil.
3. Now heat a dry heavy skillet on another burner. Mix buckwheat and egg together, and pour into the well heated skillet. Stir well until grains become separate, about 3 minutes.
4. Turn off burner and add to boiling water. Stir well, and cover, reducing heat to medium low. Allow to cook much like brown rice, about 40–50 minutes. Once the grains are fluffy add the cooked pasta and fold in to combine.