Food Network: Kasha and Varnishkes

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Kasha and Varnishkes
Recipe courtesy Wayne Harley Brachman

Ingredients
2 tablespoons vegetable oil, or 1 tablespoon canola
oil and 1 tablespoon olive oil
1 medium onion, minced
1 large carrot, diced into 1/4-inch pieces
2 cups thinly sliced trimmed creminis (stems removed before slicing)
3 cloves garlic, minced
1 cup kasha (whole or coarse)
1 egg
Salt and pepper
2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2
ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is

unavailable, water
1/2 pound bowties, cooked according to package instructions

Directions
Heat oil, then saute onions until soft. Add carrots
and saute until the onions take on some color. Add mushrooms, then garlic. Saute
for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha
egg mixture to the saute pan with the vegetables and cook over medium heat until
dry looking and kernels separate. Add stock and cook, covered, until liquid is
absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with
ketchup and/or gravy.