Greek Kasha Salad Recipes

GREEK KASHA SALAD

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.

KASHA SALAD WITH HAZELNUTS AND FETA

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.

KASHA SALAD (GOOD HOT OR COLD!)

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.

KASHA TABBOULEH

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.