Reviews Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
Back to Kasha Varnishkes All Reviews for Kasha Varnishkes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 recipe-cutlery-213.jpg
Ingredients Ingredient Checklist 7 tablespoons unsalted butter or vegetable oil 1 large onion, finely chopped Coarse salt and freshly ground pepper 8 ounces white button mushrooms, trimmed and sliced Nonstick cooking spray 1 (13-ounce) box kasha, whole or medium grain 1 large egg 4 cups homemade or store-bought low-sodium chicken stock 8 ounces farfalle pasta, cooked 1 tablespoon finely chopped fresh flat-leaf parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
Ingredients
- 7 tablespoons unsalted butter or vegetable oil 1 large onion, finely chopped Coarse salt and freshly ground pepper 8 ounces white button mushrooms, trimmed and sliced Nonstick cooking spray 1 (13-ounce) box kasha, whole or medium grain 1 large egg 4 cups homemade or store-bought low-sodium chicken stock 8 ounces farfalle pasta, cooked 1 tablespoon finely chopped fresh flat-leaf parsley
Directions
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion and cook, stirring, until softened and lightly browned, 2 to 3 minutes. Season with salt and pepper and transfer to a large bowl; set aside.
Reduce heat to medium-low and add 2 tablespoons butter. When butter has melted, add mushrooms, season with salt and pepper, and cook, stirring, until softened and browned, 25 to 30 minutes. Transfer to bowl with onions; set aside.
Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray.
In a medium saucepan over high heat, toast kasha, stirring constantly, until fragrant and toasted, about 1 minute. Add egg and stir to coat. Add chicken stock, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer, cover, and cook until all liquid is absorbed, about 10 minutes.
Transfer kasha to bowl with onions and mushrooms. Add pasta and remaining 4 tablespoons butter; stir until butter is melted and mixture is well combined. Transfer mixture to prepared baking dish and bake until lightly browned, 25 to 30 minutes. Sprinkle with parsley before serving.
Reviews
Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
15 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1
All Reviews for Kasha Varnishkes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kasha Varnishkes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
