Easy Kasha Varnishkes Recipes
1¼ cups kasha
1 egg, lightly beaten
3 cups chicken stock
Kosher salt, to taste
1 lb. farfalle pasta
1 cup rendered chicken fat or canola oil
2 large yellow onions, roughly chopped
4 cloves garlic, minced
Freshly ground black pepper, to taste
Thinly sliced parsley, to garnish
1. Toss kasha and egg in a bowl until well coated. Heat a 12" skillet over medium-high heat. Add kasha; cook until egg is dry and kasha is lightly toasted, about 2 minutes. Add stock and salt; boil. Reduce heat to medium-low; cook, covered, until tender, about 14 minutes. Remove from heat; set aside. Bring a large pot of salted water to a boil. Add pasta; cook until al dente, about 10 minutes. Drain and set aside.
2. Heat fat in a 6-qt. saucepan over medium heat. Add onions; cook until deeply caramelized, about 40 minutes. Add garlic; cook until soft, about 1 minute. Add kasha and pasta; cook, tossing, until heated through and coated in chicken fat, about 3 minutes. Season with salt and pepper and transfer to a serving platter; garnish with parsley.