Kasha Varnishkes (Buckwheat with Pasta)

Buckwheat and milk. Buckwheat and pasta. Buckwheat with chicken. Buckwheat was a staple of my childhood. And that is probably the reason why I shied away from it in my teenage and young adult years. 

Lighter Kasha Varnishkes (with Shirataki Noodles)

When it was time to start introducing grains to my oldest child, buckwheat came back into my life. First in the form of those awful little flakes and then milling my own in a coffee grinder and then in their whole grain form. Ah, buckwheat. How we love you.

Toasting up whole kernels and eating them for breakfast with warm milk, sometimes sprinkled with a teaspoon of sugar 😉 Classically prepared and served with fun pasta shapes. And my favorite use of leftover or “extra” buckwheat: added to meatballs instead of breadcrumbs. 

Dice two small onions

Saute onions until golden brown

Scramble an egg and add a cup of whole kernel buckwheat

Remove onions and toast buckwheat for a few minutes

Return onions to skillet with chicken/vegetable stock or water

Toss with your favorite pasta (here with TJ’s Brown Rice Pasta)

Kasha Varnishkes (Buckwheat with Pasta)

Serves 8 as a side
Adapted from epicurious


2 medium onions, diced
2 tablespoons butter or olive oil
1 large egg, slightly beaten
1 cup medium or coarse buckwheat
2 cups water, chicken stock or vegetable stock
Salt and freshly ground pepper to taste
3/4 pound TJ’s Brown Rice Spiral Pasta*, cooked as per instructions

*If substituting shirataki noodles, use 2-3 packages of rinsed, drained and patted dry noodles. Cut noodles into bite size pieces before mixing with buckwheat mixture.


1. Heat butter or olive oil in a skillet. Add onions and saute until golden brown. Remove onions from skillet.
2. Beat the egg in a medium mixing bowl and stir in the buckwheat. Mix, making sure all the grains are coated. Add the buckwheat to the same skillet, over a high heat. Stir the egg-coated buckwheat with a wooden spatula for a couple of minutes until the egg has dried and the kernels have started to toast.
3. Add the water or stock to the skillet and bring to a boil. 

4. Add the onions and cover tightly. 
5. Turn down to low and cook for 15-20 minutes (less if you’re using medium coarse kernels). Check to see if the kernels are tender and most of the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
6. When the buckwheat is ready, taste and adjust for salt and pepper.

7. In a large bowl, toss to combine with the pasta.

Eat, Drink & Be Yummy!


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