Colorful Kasha Salad Recipes
KASHA SALAD WITH HAZELNUTS AND FETA
Kasha is a form of buckwheat that has been toasted. Although "wheat" is in its name, buckwheat is actually gluten-free and more closely related to rhubarb. It's particularly high in vitamins and minerals.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.
- Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
- Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.
- Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.
Nutrition Facts : Calories 260 calorie, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 470 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams
KASHA SALAD (GOOD HOT OR COLD!)
This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.
Provided by Oregongirl45420
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat water, 2 tbs margarine, salt & pepper, onion, & veggies. Keep at a boil on med. high.
- Beat egg in a bowl.
- Add buckwheat to the egg and stir to coat evenly. (This step is absolutely necessary if you don't want buckwheat groats the consistency of oatmeal!).
- In a large skilet, add egg-coated buckwheat and cook on high for 3 min., stirring constantly, until egg is dried and buckwheat groats are separated.
- Reduce heat to low and quickly stir in the boiling liquid and veggies.
- Cover tightly and simmer for 5 minute.
- Stir in the remaining 2 tbs margarine and any additional spices you may want to add (I've used some garlic powder or Cajun spices, depending on my mood!).
- Eat now, or put in fridge to chill.
Nutrition Facts : Calories 180.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 39.1, Sodium 448.6, Carbohydrate 14.8, Fiber 2, Sugar 3.1, Protein 3.5
KASHA TABBOULEH
This colorful and easy salad brings goodness of traditional kasha for your dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
- In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
- In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.
Nutrition Facts : Calories 320, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g
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- Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.
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