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KASHA VARNISHKES WITH ROASTED GARLIC AND SHALLOTS


Posted the21/12/2009 By THE FOOD OF LOVE (Visit website)




This traditional Jewish salad is often served in delis beside a bowl of matzoh ball soup, but it makes an excellent side dish for chicken or beef. Kasha is roasted buckwheat groats and has a wonderful, nutty flavor. It can be found in most supermarkets in the same section as couscous and rice. This preparation was suggested by a recipe I found in WW's Take 5 cookbook.

6 Servings - 3 WW pts per serving (1 serving is one cup)
1 head garlic
5 large shallots, peeled
1/2 cup kasha
1 cup water
4 cups cooked bowties
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbs cider vinegar

Preheat the oven to 450 degrees. Remove any loose papery skin from the garlic, keeping the head intact. Cut off the top quarter of the garlic head and discard. Spray a 12 inch square of foil with nonstick spray. Wrap the garlic and the shallots in the foil to form a packet. Roast for 45 minutes.

Meanwhile, bring the kasha and the water to a boil in a small saucepan. Reduce the heat and cover. After 10 minutes, remove the saucepan from the heat. Fluff the kasha with a fork.

When the shallots and garlic have cooled slightly, coarsely chop the shallots. Squeeze the garlic from the cloves and coarsely chop as well.

Combine the kasha with the shallots, garlic, and bow ties. Season with salt and pepper. Drizzle with the cider vinegar and toss gently to coat. Best served at room temperature.
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TASTE NOTES
This was a very different kasha varnishkes than I have tasted before. My favorite had sauteed mushrooms in it--not a typical preparation, but very tasty. The shallots and garlic were very pronounced, but the addition of the cider vinegar smoothed out the flavor. The dish would benefit from a bit of olive oil. While it made a tasty and filling side dish to my rotisserie chicken, I intend to make it again with some butter and/or olive oil.






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