Sure, you've had this tasteless, colorless, benign side at every Jewish holiday, but might I have the chance to change your mind??? I use brisket gravy that gives this dish a rich and complex flavor, a plentiful amount of caramelized onions for sweetness and I have increased the ratio of kasha to bow ties to satiate our "whole-grain obsessed" cooking trend, to which I wholeheartedly subscribe. If you choose to serve this with roasted chicken and have no brisket gravy to defrost, substitute with a demi-glace or call your local fine dining restaurant and ask for 16 oz of their beef and/or veal stock - they most likely won't even charge you! It doesn't have to be a holiday of any kind to make this a staple in your dinner party collection. Enjoy! —Jenn2323
yellow onions, thinly sliced
carrot, thinly sliced
brisket gravy or rich, reduced beef stock
egg, slightly beaten
1 1/3 cups
small bow tie pasta
salt and pepper, to taste
In This Recipe
Heat 4 tablespoons of butter in large soup pot or dutch oven. Sauté the onion for 15 minutes. Add carrots and 3/4 t salt . Continue to cook for another 10 minutes, until golden brown,
While the onion/carrot mixture browns, combine the kasha and beaten egg in a medium bowl. Mix until thoroughly blended. Heat the kasha mixture in a large skillet over medium-high heat, stirring, until the grains become dry and separated (about 3 minutes). Remove from the heat. Set aside.
In a large pot, bring generously salted water to a boil and add bow ties. Cook until al dente. Drain and reserve.
When onions and carrots are thoroughly browned add the kasha, chicken stock, one cup of the brisket gravy, salt and pepper to the onion mixture. Mix thoroughly. Cover and cook over medium heat for 15 minutes, stirring occasionally so that the kasha doesn't stick to the bottom of the pan. Add the noodles to the kasha. Add the additional brisket gravy to kasha mixture. Stir in olive oil, salt and pepper. Garnish with chopped parsley.