ENDIVE, APPLE AND KASHA SALAD
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
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
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.
Provided by Oregongirl45420
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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
COLD KASHA SALAD
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
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
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
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
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