Recipe contributed by Elizabeth Schwartz; photo by Tami Ganeles Weiser
to 8 servings
Prep Time: 20 minutes Cook Time: 15 minutes
I’m not a kasha fan. It may be one of the healthiest vegetable proteins, but bulgur is also healthy and has a milder, nuttier flavor that I prefer. You can use either in this recipe.—Elizabeth Schwartz
1 (16-ounce) package farfalle (bowtie) noodles
2 to 3 tablespoons vegetable oil
2 large onions, chopped medium (about 13 ounces)
5 ounces sliced mushrooms (see Kitchen Tip), about 2 cups
1 clove garlic, halved and minced, any green center removed
Salt and pepper to taste
1 cup medium-grind bulgur or whole-kernel kasha
1 large egg
2 cups hot Roasted Vegetable Stock or store-bought low-sodium vegetable stock
Chopped fresh parsley for garnish
- Cook the noodles according to the package instructions, drain and keep warm.
- In a large skillet with tight-fitting lid, heat the oil over medium high heat until it shimmers. Add the the onions, mushrooms, and garlic and cook for about 5 minutes, until the onion is translucent. Transfer to a bowl, season with salt and pepper and mix to incorporate. Wipe the skillet clean with a paper towel.
- Beat the egg in a small bowl and add the bulgur or kasha, stirring thoroughly to coat. Return the skillet to the heat, add the bulgur or kasha in a thin layer, and toast, stirring constantly, for 1 to 2 minutes. Reduce the heat to medium and add the stock. Stir, cover, and simmer for about 7 to 8 minutes, until the stock is absorbed (if there is liquid remaining in the pan, continue to cook, checking frequently, for about 1 to 2 additional minutes).
- Transfer to the bowl with the onion and mushroom mixture and mix thoroughly to combine. Add the pasta and mix again. Season to taste with salt and pepper if necessary. Garnished with chopped parsley and serve.
- You can use any mushrooms you like; I prefer a mix of several types.