Classic Kasha Varnishkes

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Cook Time: 30-40 Mins
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Serves 4

Ingredients

⅓ cup plus 1 tablespoon olive oil, butter, or schmaltz, divided 

3 medium onions (size of baseballs), sliced

1 tsp kosher salt

1 cup kasha (buckwheat groats, hulled or unhulled)

1 large egg

2 cups of chicken stock or broth, divided

1 lb box dried farfalle pasta

2 heads broccoli

1 tsp ground coriander

Juice of one lemon

Fresh parsley, for finishing

Salt & freshly cracked pepper

 | 
Cook Time: 30-40 Mins
 | 
Serves 4

Ingredients

⅓ cup plus 1 tablespoon olive oil, butter, or schmaltz, divided 

3 medium onions (size of baseballs), sliced

1 tsp kosher salt

1 cup kasha (buckwheat groats, hulled or unhulled)

1 large egg

2 cups of chicken stock or broth, divided

1 lb box dried farfalle pasta

2 heads broccoli

1 tsp ground coriander

Juice of one lemon

Fresh parsley, for finishing

Salt & freshly cracked pepper

Ingredients

⅓ cup plus 1 tablespoon olive oil, butter, or schmaltz, divided 

3 medium onions (size of baseballs), sliced

1 tsp kosher salt

1 cup kasha (buckwheat groats, hulled or unhulled)

1 large egg

2 cups of chicken stock or broth, divided

1 lb box dried farfalle pasta

2 heads broccoli

1 tsp ground coriander

Juice of one lemon

Fresh parsley, for finishing

Salt & freshly cracked pepper

Directions

1. Heat ⅓ cup olive oil (or other fat: see ingredients) in a large skillet. Once hot, add sliced onions and season with salt & freshly ground black pepper. Sauté over medium-low heat, stirring occasionally, until soft and starting to caramelize, about 20 minutes.

2.While your onions are cooking, break down your broccoli: trim away any dry or woody spots from the stem, and then remove florets from the head. Cut florets into pieces no larger than the size of your thumb; set aside. Slice remaining stems/stalk into coins or matchsticks about ¼” thick.

3.When the onions are softened and brown, raise the heat to medium-high and add in sliced broccoli stems, tossing to coat. Saute until broccoli begins to color, about 5 minutes, and then deglaze the pan with 1 cup of stock. Simmer until stock is almost entirely reduced, and then remove from heat. 

4. While stock is reducing: heat remaining tablespoon of oil over medium-high heat in a separate skillet and add buckwheat groats. Fry in the pan, stirring often, until starting to brown and smell toasty, 2-5 minutes. Add the unused cup of broth to the skillet and lower the heat to a simmer, and cook, covered, until kasha has hydrated and absorbed all of the stock - 10-15 minutes. 

5. When the kasha has fully hydrated and no liquid stock remains in the skillet, raise heat to medium high and stir in one beaten egg. Scramble with the cooked kasha, stirring often, until set, then remove from heat and fold gently into the pan of sauteed onions and broccoli stems. 

6. Prepare farfalle according to package instructions, taking care to season the water. Add the trimmed broccoli florets to the pasta pot during the last 3-4 minutes of cooking to blanch. 

7. When pasta & broccoli are done cooking, reserve 1 cup of pasta water before draining, and then return to the pot. Gently fold in the kasha and onion mixture, utilizing the reserved pasta water a few tablespoons at a time while mixing to dress the pasta. Add salt and fresh lemon to taste, then remove from heat. 

8. Serve immediately, topped with additional freshly cracked pepper and chopped parsley.