This classic Jewish noodle recipe is a healthy and delicious dish perfect for holiday celebrations.
- 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.
SourceThe Martha Stewart Show, September 2009