Kasha Varnishkes

If there's one dish that my picky, fussy, family (Dr. Dave's side of course) love then it is this one. It receives universal praise and quite frankly, I'll blow my own trumpet here - its the best you'll find. The bland, grubby, bottom of a parrots cage taste of most kasha I've had is replaced by a soft flavor filled, semi healthful dish that will be a great side or vegetarian main course for all your holiday cooking.



Recipe Ingredients - Serves the masses - 8 at least

• 1 x box of bowties (if you can find wholegrain then good - I couldn't!)


• 1 large (or two small) onions, thinly sliced


• 3/4 cup of kasha


• 1 pint of chicken (or vegetable) stock


• Butter / olive oil

Recipe Directions

1. Cook the bowties in a large quantity of salted water. Drain, and dress with a little olive oil to stop them sticking.


2. In a large frying pan, saute the onion in butter & oil until it starts to brown (around 10-15 minutes).


3. Add the kasha to the onion and coat it in the butter & onion juices; adding more butter if necessary.


4. Pour over the stock and reduce to a simmer until it is absorbed into the kasha but still moist.


5. Add to the pasta and toss until its all combined (taking care not to break up the pasta).


6. Serve immediately to rapturous applause.