Last week I turned 25.
This made me ineligible for the Miss America pageant, which was very disappointing because I totally had a running chance before. (The narrow hips, sunny personality, and butt-glue are all optional, right?)
But on the bright side, it also means that my frontal cortex is a little more developed, renting a car just got easier, and I’m another year closer to menopause. So really, who’s the real winner here?
If you’re teetering on the edge of “real adulthood” like I am, kasha varnishkes is the kind of dish that will give your confidence in your maturity. It’s filling, earthy, simple, and fiber-rich, and paired with a green salad, it’s a complete meal. If you’re a little fancier than me, you could also use it as a side dish for a hearty soup, like this Ukrainian borscht, or a main-dish salad, like Martha Stewart’s flank steak salad or zucchini and chicken salad.
(adapted from this About.com recipe)
- 1 tsp. olive oil
- 1 medium onion, diced
- 2 carrots, grated
- 1 c. uncooked kasha (buckwheat groats)
- 1 egg, beaten
- 2 c. chicken broth
- 1 c. uncooked farfalle (bowtie noodles)
- salt + pepper to taste
- Heat olive oil in large saucepan over medium heat. Add onion and cook until translucent. Add carrot and cook 2–3 minutes longer.
- Transfer onion–carrot mixture to another bowl. In small separate bowl, mix kasha and egg until kasha is well coated.
- Pour egg–kasha mixture into hot saucepan. Cook, stirring often, until egg is cooked.
- Add broth and onion–carrot mixture. Bring to a boil and cook until kasha is tender (~10 minutes).
- Meanwhile, fill medium saucepan with water and bring to boil. Add farfalle and cook until al dente. Remove from heat, drain, and set aside.
- When kasha is tender, add cooked farfalle. Toss well, adding salt and pepper to taste.
- Serve with green salad. Keep refrigerated for up to five days.