Kasha Varnishkes

Cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
Meanwhile, heat the oil in a large saucepan over medium heat, add the onions and a pinch of salt, and sauté for about 5 minutes, until the onion begins to soften.
Toast the sunﬂower seeds in a dry medium-size skillet over medium heat, stirring often, for 3 to 5 minutes, until they are aromatic and start to pop. Add the kasha and ½ teaspoon of salt and toast for about 1 minute to warm the kasha. (This will make it turn out lighter and ﬂuﬃer.)
Stir the kasha and toasted sunﬂower seeds into the sautéed onions. Lower the heat, then slowly pour in the water. Cover and simmer for 10 to 15 minutes, until all of the water is absorbed.
Fluﬀ the kasha with a fork, then add the pasta and chopped parsley and stir gently until evenly incorporated. Serve immediately.

Banner Image:

Cerier KashaVernishkes.jpg

Grain:

Buckwheat [1]Corn [2]Quinoa [3]

Ingredients:

1 ½ cups quinoa-corn elbows

2 Tbsp extra-virgin olive oil

1 large onion, chopped

Sea salt

⅓ cup raw sunﬂower seeds

1 ⅓ cups kasha

2 ⅔ cups boiling water

1 cup chopped parsley

Active time:

30 minutes

Yield:

6 servings

Nutrition:

Calories: 360, Total Fat: 10g, Saturated Fat: 1.5g, Sodium: 15mg, Carbohydrate: 63g, Fiber: 5g, Total Sugar: 2g (Added Sugar: 0g), Protein: 9g

Author:

Leslie Cerier is the author of “Gluten-Free Recipes for the Conscious Cook [4].” For more recipes, please visit www.lesliecerier.com [5].

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

When I was growing up, the only whole grain my mother made was kasha, and she made it so well that I still consult her. Here’s a gluten-free variation of her kasha varnishkes, made with golden quinoa-corn elbows. Corn pasta provides great eye appeal, but you can use any type of gluten-free shaped pasta.