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
Serves: 4
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.