It’s cold out, and I love comfort food. This time-honored dish of kasha and bowties has graced many a plate in many a Jewish household. Kasha, also known as roasted buckwheat, comes in different coarsenesses, and it tastes great in and of itself. But I have added a few more flavors and enhancements to this dish, and I always manage to win over young and old alike to this delicious standard. Enjoy!
Kasha and bowties
one 16 oz package of bowtie noodles, cooked according to package
1 box of kasha (coarser texture works well)
2 cups of chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
Bring broth to boil in large pot, add kasha, stir, cover, and simmer on lower setting for 10 minutes or until liquid is absorbed. Remove from heat.
In a large pan, saute the onion, celery, mushrooms, and carrots in the oil. Stir occasionally, until softened.
Mix everything in a large serving bowl (the bowties, the kasha, and the vegetables). Makes 10-12 side servings. It’s extra good with your favorite gravy ladled on top.
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This does take me back to my childhood. My mother (and so …I do too) made it with ground beef as a mid-week supper with a salad or as a side to brisket with lima beans and gravy.
Thanks for the memories and for sharing with presto pasta nights.