GREEK KASHA SALAD
Kasha, also known as buckwheat groats, pairs with lentils in this lively salad that perfect for picnics or easy weekday lunches.
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Put lentils, 4 cups water and bay leaf into a medium pot and bring to a boil.
- Reduce heat to medium-low and simmer, covered, until lentils are tender but not mushy, 30 to 35 minutes.
- Remove from the heat and set aside to let cool; discard bay leaf and drain lentils well.
- Meanwhile, heat 1 tablespoon of the oil in a medium saucepot over medium heat.
- Add kasha, shallot and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes.
- Add 1 cup water and bring to a boil.
- Reduce heat to medium-low and simmer, covered, until water is almost absorbed and kasha is almost tender, about 5 minutes.
- Quickly add oregano, recover pot and continue to simmer until liquid is completely absorbed, 3 to 4 minutes more.
- Remove from heat and set aside, uncovered, to let cool.
- Put lentils, kasha mixture, tomatoes, olives, green onions, parsley, remaining 2 tablespoons oil, salt and pepper into a large bowl and toss gently to combine.
- Serve at room temperature or chilled, garnished with feta cheese.
Nutrition Facts : Calories 210 calories, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 270 milligrams, Carbohydrate 26 grams, Protein 8 grams
ASPARAGUS SALAD WITH HAZELNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.
ZIGGY'S KASHA VARNISHKAS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 3 1/2 to 5 pounds
Number Of Ingredients 9
Steps:
- Brown gravy, for serving, if desired
- Preheat the oven to 350 degrees F.
- Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.
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