Braised buckwheat kernels - kasha PDF Print E-mail

Braised Buckwheat Kernels (Kasha)

This grain is sometimes called groats.

1 cup medium buckwheat kernels (kasha)
1 egg
2 1/2 cups boiling water
2 tablespoons butter or margarine
2 1/2 teaspoons instant beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepper

Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.

Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.

Yields 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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