Lisa: Kasha Varniskas

I have become kasha obsessed lately. Here is another way to use it. This is from the “Welcoming Kitchen” cookbook that we previously reviewed (see archive-September 24). This is a vegan and gluten-free version of a classic, traditional Jewish recipe. It is very filling and perfect for a cold fall evening.

12 oz. chunky brown rice pasta, like farfalle or fusilli

2c. vegetable broth

1/4 c. olive oil, divided

1c. dried kasha

1 onion, finely chopped

1 c. mushrooms, thinly sliced

salt and pepper to taste

Heat 1T. oil in a skillet, add onion and mushrooms. Cook until soft. 

In a small pot, bring broth to a boil with 2 T. olive oil. Add kasha, stir, cover and reduce heat. Cook for 10 minutes.

Meanwhile, bring a large pot of water to boil for the pasta. Cook pasta as directed on package.

When pasta is cooked, drain and combine all ingredients in a large bowl. Season with salt and pepper.

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