KASHA VARNISHKAS

Ingredients:

• 1 cup dried farfalle pasta,
• 1 cup roasted buckwheat,
• 3 1/3 boiling water if pareve, 3 1/3 cups boiling chicken broth if meat,
• 2 teaspoon salt,
• Extra salt for boiling water (optional),
• 2 tablespoons vegetable shortening or vegetable based margarine, or 2 tablespoons chicken fat if meat,
• Brown gravy,

Directions:

1. Cook the pasta in a large saucepan of lightly salted boiling water, until tender and still firm. Drain and set the pasta aside.
2. Separately toast, over low heat, the buckwheat in a heavy saucepan for 3 to 4 minutes, while stirring occasionally. When the grain is nicely browned, gradually add 3 1/3 cups of boiling chicken broth, while continuously stirring. Cover the buckwheat and cook over low heat for 10 to 15 minutes.
3. Remove the tender buckwheat from the heated surface, and mix it with salt, margarine or a pareve oil substitute or a meat oil substitute. Drain if needed.
4. Drain the pasta again, and add it to the buckwheat. Serve hot, and with brown gravy if desired as an appetizer.

Basic Brown Gravy Ingredients:

• 2 tablespoons margarine, 2 tablespoons chicken fat if meat,
• 3 tablespoons arrowroot,
• 1 1/4 cups water,
• 2 tablespoons tamari,
• Pepper to taste (optional),
• Salt to taste (optional),
• Fresh chopped herbs to taste (optional),

Directions:

1. Melt the margarine in a saucepan over medium heat  Stir in the arrowroot and whisk in the water, while stirring into a lump free sauce. 
2. Bring the mixture to a simmer, and cook until the gravy sauce is thick. 
3. Add the tamari and pepper.  Add salt, pepper, and fresh chopped herbs, if desired.