Kasha Salad With Fruit Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| Roasted buckwheat | 1 Cup (16 tbs) | |
| 1 1/2 cups regular-strength chicken broth | ||
| Dried apricots | 3/4 Cup (16 tbs), chopped | |
| 1 medium-size red apple, cored and diced | ||
| Cashews | 1/4 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Orange vinaigrette | ||
| Butter lettuce leaves, rinsed and crisped | ||
| Orange wedges | ||
Directions
In a 2 to 3-quart pan, combine oil and kasha.
Stir over medium heat until lightly toasted, 3 to 4 minutes.
Add broth.
Cover pan and cook over low heat just until kasha is tender to bite and liquid is absorbed, 10 to 15 minutes; do not stir.
Remove lid and let cool, about 30 minutes; do not stir.
Add apricots, apple, cashews, raisins, and vinaigrette; mix gently.
Spoon into lettuce-lined bowl.
Garnish with orange wedges.
Stir over medium heat until lightly toasted, 3 to 4 minutes.
Add broth.
Cover pan and cook over low heat just until kasha is tender to bite and liquid is absorbed, 10 to 15 minutes; do not stir.
Remove lid and let cool, about 30 minutes; do not stir.
Add apricots, apple, cashews, raisins, and vinaigrette; mix gently.
Spoon into lettuce-lined bowl.
Garnish with orange wedges.
Chef
