Kasha & Bowties
Here's a Jewish soul food recipe that didn't make the cut for my next Supper Club, Jewish Soul Food 2.
Kasha & Bowties
1 cup kasha (aka, buckwheats)
2 cups broth OR 2 cups water with 1 tsp salt (it's much yummier with the broth)
2 medium onions, chopped
2 tbsp butter or oil
8 oz bow tie noodles
1 4 oz can mushrooms (drained), or equivalent fresh
1. Boil water/broth. Add kasha. Cook 10-12 minutes or until liquid absorbed.
2. Saute onions in oil/butter until golden. Add mushrooms and remove from heat.
3. Cook bowties per package directions. Drain.
4. Grease casserole dish. Combine all ingredients in dish.
5. My mom's recipe says to bake it for 30 minutes at 350. I've usually found that you can just eat it immediately. YMMV.
Kasha & Bowties
1 cup kasha (aka, buckwheats)
2 cups broth OR 2 cups water with 1 tsp salt (it's much yummier with the broth)
2 medium onions, chopped
2 tbsp butter or oil
8 oz bow tie noodles
1 4 oz can mushrooms (drained), or equivalent fresh
1. Boil water/broth. Add kasha. Cook 10-12 minutes or until liquid absorbed.
2. Saute onions in oil/butter until golden. Add mushrooms and remove from heat.
3. Cook bowties per package directions. Drain.
4. Grease casserole dish. Combine all ingredients in dish.
5. My mom's recipe says to bake it for 30 minutes at 350. I've usually found that you can just eat it immediately. YMMV.