Vegetable Kasha Salad Recipes

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 WITH SQUASH AND POMEGRANATE

Steps:

• Heat the oven to 425 degrees. Line a sheet pan with parchment. Place diced squash on parchment, add 2 tablespoons of olive oil and salt to taste and toss together until squash is thoroughly coated with oil. Spread out in a single, even layer on the baking sheet. Place in oven and roast for 30 to 40 minutes, stirring every 10 minutes, until squash is nice and tender and the edges are lightly colored (some can be charred). Remove from heat.
• Meanwhile, toss together kasha or freekeh, pecans, pomegranate seeds, and chopped fresh herbs.
• In a small bowl or measuring cup whisk together vinegar, pomegranate molasses, allspice and salt to taste. Whisk in remaining 4 tablespoons olive oil and walnut oil. Taste and adjust seasoning. Add black pepper if desired.
• Add squash to grain mixture. Add dressing, toss together and serve.

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

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 WITH VEGETABLES

Steps:

• Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
• Drain, saving the soaking water, and slice, discarding any tough portions.
• Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
• Cover and simmer until water is absorbed.
• Add salt or natural soy sauce to taste.

GLUTEN-FREE VEGGIES AND KASHA WITH BALSAMIC VINAIGRETTE

Steps:

• In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
• In large bowl, mix kasha and remaining salad ingredients.
• In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.

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.

VEGETABLE-KASHA SALAD

Steps:

• Mix buckwheat and egg white. Cook buckwheat mixture in 8-inch skillet over medium-high heat, stirring constantly, until kernels separate and dry. Transfer buckwheat to medium bowl. Pour boiling water over buckwheat let stand 10 to 15 minutes or until water is absorbed. Add green onions, tomatoes and cucumber to buckwheat. Pour Balsamic Vinaigrette over buckwheat mixture toss. Cover and refrigerate 1 to 2 hours to blend flavors.Balsamic Vinaigrette1 tablespoon olive or vegetable oil1 tablespoon balsamic or red wine vinegar1 teaspoon sugar1/4 teaspoon salt1/8 teaspoon pepper1 clove garlic, finely choppedShake all ingredients in tightly covered container.1 Serving: Calories 110 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 160mg Carbohydrate 17g (Dietary Fiber 2g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.