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.