Recipes inspired by India, Asia, Europe, Chicago and the Adirondacks, from the Official Reznicek-Guibord Family Cookbook.

March 04, 2004

Kasha Varnishkes with Chick Peas

Last night, I tried this Old World favorite with a twist - by adding cooked chickpeas for extra flavor and protein.
  • 1 12oz. bag farfalle, or bowtie pasta (the "varnishkes")
  • 1 cup quick cooking toasted buckwheat kasha (like Wolff's™)
  • 4 T. olive oil
  • 1 large onion, minced
  • 1 small red bell pepper, diced
  • 1 stalk celery, diced
  • 1/4 tsp. ground black pepper
  • 1 T. vegetarian or chicken bouillon
  • 2 cups cooked chickpeas (or one can)
  • water
Cook bowtie pasta as directed on package to al dente stage, drain and set aside. Meanwhile, sauté onions, bell pepper and celery in covered fry pan until fragrant. Add buckwheat kasha, stir and toast lightly. Add black pepper, water to cover and absorb (2 to 2-1/2 cups), bouillon, and chickpeas. Stir, cover, and cook on low heat for 10 minutes or until water it absorbed. Fluff buckwheat mixture, fold in cooked bowtie pasta, and serve.

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