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Kasha Salad With Fruit

the.instructor's picture
Ingredients
  Salad oil 2 Tablespoon
  Roasted whole kasha kernels/Bulgur 1 Cup (16 tbs) (Buckwheat)
  Regular strength chicken broth 1 1⁄2 Cup (24 tbs)
  Chopped dried apricots 3⁄4 Cup (12 tbs)
  Red apple 1 Medium, cored and diced
  Chopped roasted cashews 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Orange vinaigrette 1⁄4 Cup (4 tbs)
  Butter lettuce leaves 4 , rinsed and crisped
  Orange wedges 4
Directions

In a 2 to 3-quart pan, combine oil and kasha.
Stir over medium heat until lightly toasted, 3 to 4 minutes.
Add broth.
Cover pan and cook over low heat just until kasha is tender to bite and liquid is absorbed, 10 to 15 minutes; do not stir.
Remove lid and let cool, about 30 minutes; do not stir.
Add apricots, apple, cashews, raisins, and vinaigrette; mix gently.
Spoon into lettuce-lined bowl.
Garnish with orange wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Toasted
Restriction: 
Vegetarian
Interest: 
Healthy

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