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. —Mariya
large cucumber-small dice
fresh tomatoes-small dice
lemon juice-fresh squeezed
In This Recipe
In a medium size pot, sweat shallots in olive oil.
Add groats to pot and toss (~1 minute).
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.
In a bowl, combine cooked groats, cucumber, tomatoes, parsley, and mint.
Season and top with feta cheese.
Whisk all ingredients; toss with above salad.