Colorful Kasha Salad Recipes

COLORFUL KASHA SALAD

Steps:

• Coat a large skillet with cooking spray.
• In a separate bowl, mix together the kasha and beaten egg, making sure to coat all the kernels. Pour into prepared skillet. (Make sure the skillet is not hot, otherwise the heat will cook the egg before giving it a chance to toast the kasha.)
• Set the skillet over medium heat and allow the kasha to toast, making sure to mix the kasha every 2-3 minutes to prevent clumping and to make sure that each kernel is coated. Continue cooking and sporadically mixing for about 10 minutes.
• In the meantime, bring the water, consommé, salt and pepper to a boil.
• Once the kasha is toasted, pour the boiling water into the mixture. Mix well and bring to boil. Lower the flame to medium, cover pot, and allow to cook for about 10-12 minutes until all liquid is absorbed. Set aside to cool.
• As the kasha is cooling, assemble the carrots, celery, avocado, pomegranate and red onion. Mix it into the kasha once the kasha is completely cooled off.
• Add in oil, salt and pepper.
• Garnish with celery leaves and pomegranate.

COLORFUL VEGETABLE SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

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 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.

COLORFUL SPIRAL PASTA SALAD

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

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.