Kasha Salad with Hazelnuts and Feta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 470 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 5 grams
- Protein
- 7 grams
- Sugar
- 3 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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
Directions
- 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.