Cold Kasha Salad Food

GREEK KASHA SALAD

Greek Kasha Salad image

Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.

Time 1h5m

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 cup green lentils
1 bay leaf
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, divided
1/2 cup kasha (buckwheat groats)
1 shallot, thinly sliced
1 clove garlic, thinly sliced
3 tablespoons roughly chopped fresh oregano
1 tomato, chopped
1/3 cup chopped pitted Kalamata olives
2 green onions, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup crumbled feta cheese
1/4 teaspoon fine sea salt

Steps:

Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
Add 1 cup water and bring to a boil.
Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
Remove from heat and set aside, uncovered, to let cool.
Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
Serve at room temperature or chilled, garnished with feta cheese.

Nutrition Facts : Calories 210 calories, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 270 milligrams, Carbohydrate 26 grams, Protein 8 grams

COLD KASHA SALAD

Cold Kasha Salad image

Kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general and can be made from any cereal, especially buckwheat, wheat, barley, oats, millet, and rye. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine. Whatever grain you use,

Provided by Ambervim

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups dried kasha, dry
1 egg
2 tablespoons butter
2 cups chicken broth
1/2 lb mushroom, sliced
6 scallions, chopped
1 cucumber, peeled and chopped (seeds or not, your choice)
10 water chestnuts, chopped (makes it great but if you don't have them, make it anyway)
2 cups peas, cooked and cold
3/4 cup parsley, fresh chopped
1/2 cup olive, chopped (stuffed with pimento)

Steps:

Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
Serve well chilled, maybe on a bed of lettuce or other greens.

Nutrition Facts : Calories 115.8, Fat 5, SaturatedFat 2.3, Cholesterol 30.9, Sodium 292.5, Carbohydrate 13.2, Fiber 3.8, Sugar 4.6, Protein 5.9

KASHA SALAD (GOOD HOT OR COLD!)

Kasha Salad (Good Hot or Cold!) image

This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.

Provided by Oregongirl45420

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small egg
3 cups water
4 tablespoons margarine
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup fine grain roasted buckwheat groats (often packaged as "Kasha" in a box at the supermarket)
1/2 cup minced dried onion
1/4 cup chopped mushroom (button or whatever is in season!)
1/4 cup chopped celery

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.

Nutrition Facts : Calories 180.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 39.1, Sodium 448.6, Carbohydrate 14.8, Fiber 2, Sugar 3.1, Protein 3.5

KASHA

Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

ENDIVE, APPLE AND KASHA SALAD

Endive, Apple and Kasha Salad image

Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 good-size crisp apple, cored and cut into small dice
1 tablespoon fresh lime or lemon juice
4 Belgian endives, sliced
1 cup cooked kasha
1/3 cup broken walnuts
1 ounce Gruyère, cut in small dice
1 to 2 tablespoons chopped fresh parsley (to taste)
2 tablespoons fresh lemon or lime juice
1 to 2 teaspoons honey or agave nectar (to taste)
Salt to taste
freshly ground pepper to taste
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams

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Web Feb 15, 2015 How to Cook Buckwheat (Stove-top Method): 1. Rinse and drain buckwheat well. 2. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a …
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Cold Kasha Salad Food

GREEK KASHA SALAD

Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.

COLD KASHA SALAD

KASHA SALAD (GOOD HOT OR COLD!)

This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.

KASHA

ENDIVE, APPLE AND KASHA SALAD

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