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Kasha Salad, Fruity (M/P, TNT)
Source: Carl Groch
Serves: 6

2 tablespoons salad oil
1 cup roasted whole kasha (buckwheat groats)
1-1/2 cup chicken (or vegetable) broth
3/4 cup chopped dried apricots
1 medium-size red apple, cored and diced
1/4 cup chopped roasted cashews
1/4 cup raisins
1/2 cup chopped green onions
1/4 to 1/2 tsp white pepper
Orange Vinaigrette (click here for recipe)
Mandarin orange segments

In a 2- to 3-quart pan, combine oil and kasha and stir over medium heat until lightly toasted (4 to 5 minutes).

Add broth, cover pan, and cook over low heat just until kasha is tender and liquid is absorbed (10 to 15 minutes). DO NOT STIR. Remove lid and let cool for 30 minutes. Do not stir.

Add apricots, apple, cashews, raisins, and vinaigrette; mix gently. Place in shallow serving dish and garnish the rim with orange segments.

Poster's Notes:
I have substituted rice for kasha in this recipe; but prefer the kasha. I made some minor changes to Carl's original recipe, namely the green onions and pepper. Have served this many times and can't count how many times I've given out the recipe.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A