Kasha Salad With Fruit
|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|
In a 2 to 3-quart pan, combine oil and kasha.
Stir over medium heat until lightly toasted, 3 to 4 minutes.
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.