Kasha Varnishkes

Name: Kasha Varnishkes
Yield: 4 portions
Ingredients: ½ cup whole-kernel kasha (roasted buckwheat groats); 1 tablespoon vegetable oil; 3 ounces bow-lie pasta; ½ teaspoon coarsely ground black pepper; ¼ cup Chopped scallions (green onions); 1 shallot, peeled and thinly sliced; 15 fresh cultivated mushrooms, trimmed; 3 tablespoons unsalted butter; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; 1 egg, lightly beaten

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Wouldn’t our grandmothers be surprised to see this dish coming out of the microwave after 15 minutes of cooking, start to finish? Now that’s modern!

Ingredients

3 ounces bow-lie pasta
1 tablespoon vegetable oil
½ cup

Main course
Microwave
Gluten-free

Method

Bring a large saucepan of water to a boil, and add the pasta. Cook until just tender; then drain, rinse under cold water, and drain again. Allow to cool to room temperature.
Cook the oil, uncovered, in a 2-quart microwave-safe casserole at full power (650 to 700 watts)