Best 2 Kasha Salad With Hazelnuts And Feta Recipes
Tantalize your taste buds with a delectable journey into the realm of kasha salad, a symphony of flavors and textures that will leave you craving more. Discover a treasure trove of culinary delights as we unveil three enticing recipes, each offering a unique twist on this classic dish. From the vibrant Kasha Salad with Hazelnuts and Feta to the savory Roasted Butternut Squash and Kasha Salad, and the refreshing Cucumber, Kasha, and Dill Salad, this article is a testament to the versatility and boundless possibilities of kasha. Prepare to embark on a culinary adventure that will awaken your senses and leave you utterly satisfied.
Let's cook with our recipes!
PASTA SALAD WITH GRILLED ASPARAGUS, PIMIENTO AND FETA
Provided by Food Network
Time 30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.
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
Tips:
- Use a variety of grains for different flavors and textures. Quinoa, buckwheat, and millet are all good options.
- Roast the nuts before adding them to the salad. This will bring out their flavor and make them more crunchy.
- Use a variety of vegetables for color and crunch. Broccoli, carrots, and bell peppers are all good options.
- Add some fresh herbs for flavor. Dill, parsley, and cilantro are all good choices.
- Use a tangy dressing to brighten up the salad. A vinaigrette or lemon-tahini dressing are both good options.
Conclusion:
Kasha salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is a great way to use up leftover grains and vegetables, and it is also a good source of protein and fiber. The next time you are looking for a healthy and satisfying meal, give kasha salad a try. You won't be disappointed!
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