Planning A Meal? Try these:

More Like This:
Meat krepalech Ave. Rating is 5
Traditional Kreplach Ave. Rating is 0
Potato-Carrot Kugel Ave. Rating is
Chopped Chicken Livers Ave. Rating is
Apricot-Sweet Potato Tsimmes Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Kasha with Bow Ties
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This version uses chicken bouillon for added flavor. Replace with vegetable based bouillon for a parve version.

Serves: 6

Prep Time:
Cook Time:
Total Time:

Ashkenazi Meat Side Dish

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


12 oz. package of egg bow tie noodles
1/4 mushrooms, sliced
1 medium onion, sliced
1 cup kasha, medium grain
2 cups water, boiling
1/4 tsp. salt
3 egg whites
2 tbl margarine (parve)
1 chicken bouillon cube


  1. Melt one tablespoon margarine in small skillet over medium heat
  2. Add mushrooms and onion and cook until tender
  3. In a small bowl, beat egg whites slightly, add the kasha and mix well.
  4. Move cooked onions and mushrooms to one side of skillet and add second tablespoon of margarine to melt
  5. Add kasha and cook for 2-3 minutes (until grains seperate and are dry), stirring constantly
  6. Add boiling water, salt and bouillon and bring to boil
  7. Reduce heat, cover and simmer for 10-12 minutes until tender
  8. Cook bow ties according to package directions. Add to skillet and mix well.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader