| |
In
a large skillet, over medium-high heat, melt 2 tablespoons
of the butter. Add onion; cook until lightly browned, about
3 minutes. Add red bell pepper; cook and stir until tender,
about 3 minutes longer. Add kasha; cook and stir until fragrant,
about 2 minutes. Stir in broth, salt and pepper; bring to
a boil. Reduce heat to low; cover and cook until broth is
absorbed, about 12 minutes. Meanwhile, cook bow-tie pasta
according to package directions; drain; transfer to serving
bowl. Add kasha mixture and the remaining 1 tablespoon butter;
toss well. Garnish with chopped parsley or toasted walnuts,
if desired. (Any leftovers can be refrigerated or frozen and
reheated in a microwave oven.)
Serving
Suggestions:
The traditional Eastern European manner for serving varnishkas
is as an accompaniment to beef brisket - along with lots of
gravy or meat juices. Contemporary cooks may prefer to skip
the gravy and pair this healthful and satisfying combo with
turkey or lamb kebobs, veal loin, grilled swordfish, roasted
chicken or boneless duck breasts. Vegetarians who pay attention
to complementary proteins can be assured that varnishkas make
an appropriate and nutritious meatless entrée.
Variations:
Amounts of mushrooms, onions and pasta bows can be increased,
if desired. Shiitake or porcini mushrooms (fresh or dried)
intensify the flavor. Instead of butter, some cooks use a
combination of butter and walnut or hazelnut oil to saute
mushrooms and onions.
Seasoning options:
Fresh or dried herbs, such as thyme, oregano or chervil. Garlic.
|
|
