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Kasha Salad

Veggie.Lover's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Kasha 1 Cup (16 tbs) (Medium Grain, Uncooked)
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Carrots 2 Medium, shredded
  Scallion 1 Large, finely sliced
  Diced celery 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄2 Cup (8 tbs), thawed and drained
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Cooked chickpeas 2⁄3 Cup (10.67 tbs)
  Chopped fresh dill 1 Teaspoon
  Vinaigrette 1 Cup (16 tbs)
Directions

Heat oil in a 2-quart saucepan. Add kasha, salt and pepper. Stir constantly over medium heat for about 2 minutes.
Stir in boiling water. Cover and reduce heat to low. Cook for 10 to 15 minutes or until kasha is tender. Set aside (covered) to cool.
In a serving bowl, combine cooled kasha with vegetables, chickpeas and dill. Pour Vinaigrette over kasha salad and mix well. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Preparation Time: 
5 Minutes

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