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The Hirshon Kasha Varnishkes – קאַשע וואַרנישקעס

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 2 tablespoons olive oil (or use chicken fat for authenticity)
  • 2 tablespoons butter (or use chicken fat for authenticity)
  • 1 cup kasha, medium grind
  • 1 egg white
  • 2 cups vegetable stock (or use chicken stock for authenticity)
  • 2 tablespoons butter (or use chicken fat for authenticity)
  • 2 tablespoons extra virgin olive oil (or use chicken fat for authenticity)
  • ⅓ cup Maui or sweet yellow onion, diced small
  • ⅓ cup shallot, diced small
  • ⅓ cup leek, diced smal
  • l½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup assorted wild mushrooms, finely chopped
  • ½ cup mustard greens, cut in fine chiffonade
  • ½ cup fresh spinach leaves, cut in fine chiffonade
  • 1 pound bow tie pasta, cooked al dente


  1. In a two-quart saucepot, add olive oil and butter, heat on medium flame.
  2. While the oil and butter are heating, in a small bowl coat the kasha with the egg white. Add the coated kasha to the hot pan.
  3. Toast the kasha for 2 -3 minutes. Add vegetable stock. In a separate sauté pan, add the remaining butter and oil and brown. When the butter has browned, add the remaining oil.
  4. Add all the onions and sauté until golden. Season with salt and pepper. Add mushrooms and cook for approximately 2 more minutes. Add the sauté mix to the kasha and vegetable stock. Stir well and bring to a simmer. Cover and cook until liquid is absorbed.
  5. When ready, fluff kasha with a fork. Just before serving, fold in the chiffonade of mustard greens and spinach. Toss with hot bow ties and serve immediately.
  • Category: Recipes


  • Calories: 812.3 kcal
  • Sugar: 4.91 g
  • Sodium: 341.42 mg
  • Fat: 28.06 g
  • Saturated Fat: 9.73 g
  • Trans Fat: 0.47 g
  • Carbohydrates: 120.79 g
  • Fiber: 9.38 g
  • Protein: 21.47 g
  • Cholesterol: 30.53 mg
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