Raisele's Kasha and Varnishkes
Meat
From the Boston Sunday Globe magazine section.
Ingredients
- 1 T. vegetable oil
- 1 small carrot, scraped and diced
- 2 medium onions, halved and thinkly sliced
- 1/2 tsp. sugar
- 1 cup medium grind kasha
- 1 large egg beaten
- 2 cups vegetable stock or defatted chicken stock
- 2 cups bow tie noodles
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 T parsley
Method
Heat oil over medium heat. Add onions and carrot and spinkle with sugar. COVER tightly and cook over low heat, stirring frequently until well-browned.
Stir kasha and egg together in another (I use a frypan) until dry and has a toasted aroma, about 4 minutes. Slowly add stock or water to kasha. Cook over low heat, about 25 minutes.
Bring salted water to boil and cook uncooked noodles about 12 minutes.
Get a big bowl and assemble the noodles, kasha, and sauted vegetables. Mix well. Add parsley and black pepper.