Grecian Kasha And Lentils Recipes

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GREEK KASHA SALAD



Greek Kasha Salad image

Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.

Time 1h5m

Yield Serves 6 to 8

Number Of Ingredients 14

1 cup green lentils
1 bay leaf
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, divided
1/2 cup kasha (buckwheat groats)
1 shallot, thinly sliced
1 clove garlic, thinly sliced
3 tablespoons roughly chopped fresh oregano
1 tomato, chopped
1/3 cup chopped pitted Kalamata olives
2 green onions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup crumbled feta cheese
1/4 teaspoon fine sea salt

Steps:

  • Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
  • Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
  • Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
  • Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
  • Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
  • Add 1 cup water and bring to a boil.
  • Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
  • Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
  • Remove from heat and set aside, uncovered, to let cool.
  • Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
  • Serve at room temperature or chilled, garnished with feta cheese.

Nutrition Facts : Calories 210 calories, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 270 milligrams, Carbohydrate 26 grams, Protein 8 grams

GRECIAN KASHA AND LENTILS



Grecian Kasha and Lentils image

Looking for a Mediterranean dinner? Then check out this cheesy kasha and lentils skillet made ready in 30 minutes - a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1/2 cup uncooked kasha
1 egg white
2 cloves garlic, finely chopped
4 cups vegetable or chicken broth
3/4 cup dried lentils (6 ounces), sorted and rinsed
1 teaspoon ground cumin
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 container (8 ounces) plain yogurt
1 1/2 teaspoons dried mint leaves
1 cup crumbled feta cheese

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
  • Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
  • Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.

Nutrition Facts : Calories 265, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 8 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1250 mg

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