Serious Eats - seriouseats.com

I agree with "redhead"s comment above. I grew up in Manhattan with a Polish/Jewish mother and Kasha Varnishes was a staple in our westside apartment. I always thought it was my mothers invention until later in life. She never used a cookbook, just threw things together. Here's how she made it. 1 cup med kasha and 1 egg beaten, mix together. Melt margerine in a pan and saute w/a little garlic. Saute kasha w/salt & Accent , then add boiling water about double the amount of kasha. Let boil down until water disappears, then put the lid on and let it simmer about 1/2 hr or 45 min. Serve w/bowtie noodles. She always accompanied this dish w/her special meatballs. 1 lb meat, garlic, 11/2 slices bread soaked in milk, green pepper, addent, oregano, onions, tomato sauce and salt & pepper. Saute onion, garlic, and minced green pepper in oil. Mix meat into balls and add to pan. Sprinkle oregano over all & a little Accent. Cover and stew a little, then add a little tomato sauce. Use judgment on amounts, Mom did. Ummm! Ralph Gutierrez

I grew up on kashe varnishkes courtesy of my American born mom of Polish descent.
The first time my Russian daughter-in-law came to the states, I wanted to make her feel comfortable and prepared this for her. Well, she hates Kasha and her entire family in Moscow avoids Kasha (buckwheat) at all costs.

I agree that the bowties seem strange...but I wonder if you could use orzo or ditalini...thus still having the "pasta contrast" but getting more of a pilaf consistency, overall.