Kasha Salad with Hazelnuts and Feta

Kasha is a form of buckwheat that has been toasted. Although "wheat" is in its name, buckwheat is actually gluten-free and more closely[ related to rhubarb. It's particularly high in vitamins and minerals.]

Total Time:
40 min
10 min
30 min

4 servings

  • 3/4 cup kasha
  • 1 large egg white, lightly beaten
  • 1/4 cup hazelnuts
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • Kosher salt
  • 1 medium carrot, finely grated
  • 1/2 cup loosely packed fresh parsley leaves, chopped
  • 3 tablespoons crumbled feta cheese
  • Preheat the oven to 350 degrees F.

  • Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.

  • Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.

  • Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.

  • Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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