The Best (Maybe the Only) Kasha Varnishkes You’ve Ever Tasted!

Today I’m going to show you how to make one of my life-long favorite dishes: Kasha Varnishkas. It’s a great gluten-free alternative to rice with a rich, nutty flavor and lots of nutrition. I cook mine with a few little twists that I think makes for the most delicious version of the dish. Sharing this recipe with you is proof I love every one of my viewers! You should share it with those you love, too! Ingredients 1 box (2 cups) whole or coarse ground kasha 6 oz mini egg bow tie egg noodles 4 cups chicken broth or chicken stock 2 large eggs 1 large sweet onion 1 6-oz. jar of sliced mushrooms 1 stick unsalted butter (8 TBS) Kosher salt Instructions Boil 3 quarts of salted water. Boil egg bows for 8 minutes and drain. Meanwhile, In a bowl, add 2 beaten eggs to the dry kasha and mix well until all grains are coated. Set aside. Chop onion coarsly. Melt 3 TBS butter in a large, deep skillet or pot. Saute onions with a pinch of salt until they are tra