Kasha and Basil Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Kasha and Basil Salad calories by ingredient
Introduction
Asapted from Basil and Bulgar Salad on Fatfreevegan. I love the taste of fresh basil and keep a few plants growing year-round in my kitchen AeroGarden Asapted from Basil and Bulgar Salad on Fatfreevegan. I love the taste of fresh basil and keep a few plants growing year-round in my kitchen AeroGardenNumber of Servings: 4
Ingredients
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1 cup Kasha buckwheat kernals, dry
1 1/2 cups water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
2 tomatoes, diced
1 medium cucumber, diced
Directions
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.
Member Ratings For This Recipe
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