Kasha And Varnishkes

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
		= (or 1 tbspn canola oil and 1 tbspn
		Olive oil)
1		Onion - minced (medium)
1		Carrot - diced 1/4" pieces (large)
2 cups	474ml	Thinly-sliced trimmed creminis
		= (stems removed before slicing)
3		Garlic cloves - minced
1 cup	237ml	Kasha (whole or coarse)
1		Egg
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Beef stock, chicken stock, vegetable
		Stock, or liquid from simmering 1/2 ounce
		Of dried porcini mushrooms in 2 1/2 cups
		Water, or, if all else is unavailable,
		Water
1/2 lb	227g / 8oz	Bowties - cooked according to
		Package instructions

Recipe Instructions

Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes.

Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate.

Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes. Mix in bowties. Serve with ketchup and/or gravy.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1C17) - from the TV FOOD NETWORK

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