This classic Jewish noodle recipe is a healthy and delicious dish perfect for holiday celebrations.
- Servings: 8
Source: The Martha Stewart Show, September 2009
- 7 tablespoons unsalted butter or vegetable oil
- 1 large onion, finely chopped
- Coarse salt and freshly ground pepper
- 8 ounces white button mushrooms, trimmed and sliced
- Nonstick cooking spray
- 1 (13-ounce) box kasha, whole or medium grain
- 1 large egg
- 4 cups homemade or store-bought low-sodium chicken stock
- 8 ounces farfalle pasta, cooked
- 1 tablespoon finely chopped fresh flat-leaf parsley
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion and cook, stirring, until softened and lightly browned, 2 to 3 minutes. Season with salt and pepper and transfer to a large bowl; set aside.
Reduce heat to medium-low and add 2 tablespoons butter. When butter has melted, add mushrooms, season with salt and pepper, and cook, stirring, until softened and browned, 25 to 30 minutes. Transfer to bowl with onions; set aside.
Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray.
In a medium saucepan over high heat, toast kasha, stirring constantly, until fragrant and toasted, about 1 minute. Add egg and stir to coat. Add chicken stock, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer, cover, and cook until all liquid is absorbed, about 10 minutes.
Transfer kasha to bowl with onions and mushrooms. Add pasta and remaining 4 tablespoons butter; stir until butter is melted and mixture is well combined. Transfer mixture to prepared baking dish and bake until lightly browned, 25 to 30 minutes. Sprinkle with parsley before serving.