Saturday, March 30, 2013


I hadn't cooked kasha in a long time and decided to make it as a way to expand my repertoire of grains.  I grew up eating kasha and bowtie noodles so I have fond memories of kasha.   This salad reminds me of a tabbouleh salad.  You can make a number of variations with it including adding chickpeas which some tabbouleh salads include.  I didn't have fresh mint so I used cilantro.  I also used zucchini instead of cucumber.

Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain.

1 cup buckwheat kasha, medium coarseness
2 cups vegetable broth

2 medium tomatoes, chopped

2 green onions, thinly sliced

1/2 cup parsley, chopped

1/2 cup fresh mint, chopped

1/2 coloured bell pepper, chopped

1/2 large cucumber peeled, seeded and cubed OR 1 small zucchini, finely chopped
1/4 cup freshly squeezed lemon juice

1 tbsp olive oil
1 tbsp agave nectar
1tbsp sweet chili sauce 

Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon).  While you're waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma.  When the broth reaches a boil, add it carefully to the kasha. Cover and turn the heat very low.  Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool.  Kasha can be refrigerated and stored overnight, if necessary.

Add all chopped vegetables to the kasha.  Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly.  Serves 8

Adapted and modified from

No comments:

Post a Comment