Tangy Kasha

By Mariya
October 27, 2009
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Author Notes: Growing up, kasha (aka buckwheat groats) was not only a dietary staple, but also a medicinal remedy. Stomach ache? Runny nose? Severed limb? The bland, soft little grains, drenched in butter, were a comforting go to.
Below is an alternative to my childhood staple.

Serves: 4

Kasha Salad

  • 1/4 cup shallots
  • 2 ounces olive oil
  • 1 cup buckwheat groats
  • 2.5 cups water
  • 1 large cucumber-small dice
  • 1 cup fresh tomatoes-small dice
  • 1/2 cup parsley-finely chopped
  • 1/2 cup mint-finely chopped
  • 1/2 cup feta cheese-crumbled
  • salt to taste
  • pepper to taste


  • 1.5 cups olive oil
  • 3/4 cup lemon juice-fresh squeezed
  • cayenne to taste
  • salt to taste
  • pepper to taste
  1. In a medium size pot, sweat shallots in olive oil.
  2. Add groats to pot and toss (~1 minute).
  3. Add water, season, and bring to a boil; turn the heat down and simmer until all water is absorbed and groats are tender (approximately 12 minutes); strain if necessary; allow to cool.
  4. In a bowl, combine cooked groats, cucumber, tomatoes, parsley, and mint.
  5. Season and top with feta cheese.
  6. Dessing: Whisk all ingredients; toss with above salad.

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