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. —Mariya
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Ingredients
- 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
- Dressing
-
1.5 cups
olive oil
-
3/4 cup
lemon juice-fresh squeezed
-
cayenne
to taste
-
salt
to taste
-
pepper
to taste
Directions
-
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.
-
Dessing:
Whisk all ingredients; toss with above salad.
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