Kasha and Basil Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Kasha buckwheat kernals, dry1 1/2 cups water2 tbsp. chopped walnuts1 cup basil leaves2 cloves garlicjuice of one lemon2 tomatoes, diced1 medium cucumber, diced
Bring the water to a boil and add the kasha. Stir, reduce heat to low, and cover. Simmer 10 minutes until the water is absorbed. Fluff with a fork.
Place the walnuts into the food processor and puree. Add the basil, garlic, and half the lemon juice, and process until a coarse paste is formed.
Combine the kasha with the pesto, tomatoes, and cucumber, toss well.
Season to taste with remaining lemon juice and salt and pepper.
This can be served at room temperature or chilled. I like to add some coarsely chopped basil leaves just before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MARKSLH.
Place the walnuts into the food processor and puree. Add the basil, garlic, and half the lemon juice, and process until a coarse paste is formed.
Combine the kasha with the pesto, tomatoes, and cucumber, toss well.
Season to taste with remaining lemon juice and salt and pepper.
This can be served at room temperature or chilled. I like to add some coarsely chopped basil leaves just before serving.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MARKSLH.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 19.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 4.0 g
- Protein: 8.4 g
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