Kasha

[Guest guest]

I love kasha. Kasha Varnishkes made with the bow tie noodles and

sweet butter is one of my all time favorites. Back in Jersey I even

used to get a cereal called Cream of Kasha, which is wonderful, but

like so many other things I haven't seen it here in Washington state.

It's buckwheat

for anyone who might not be familiar.

 

My question: has anyone figured out how to make kasha without the egg?

I've tried frying up the kasha by itself, but the texture isn't there

and it always seems to taste a bit watery although I cook it dry.

 

Any suggestions would be appreciated, I have a box of coarse kasha in

the cupboard that I'm jonesing for. Thank you!

 

Barbara