RFCJ RECIPE ARCHIVE
Posted by : Debra Fran Baker Kasha Varnishkes #1, Debra's - meat, pareve
I do kasha varniskes. I'm also of the egg school. I mix the cold kasha with a beaten egg in the saucepan and then turn the heat high and stir until each grain is separate. I then lower the heat and add either water or broth (depends on what I have on hand and if I want the kasha pareve or fleishig) according to package directions. While the kasha is cooking, I boil the bowties and saute mushrooms and onions in oil, margarine or chicken fat. Then I mix everything together and add some black pepper. I've used it as a main dish.
