Kashi Salad Recipes

KASHA

Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories Main Dish Recipes Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

KASHA SALAD (GOOD HOT OR COLD!)

Kasha Salad (Good Hot or Cold!) image

This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.

Provided by Oregongirl45420

Categories Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small egg
3 cups water
4 tablespoons margarine
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup fine grain roasted buckwheat groats (often packaged as "Kasha" in a box at the supermarket)
1/2 cup minced dried onion
1/4 cup chopped mushroom (button or whatever is in season!)
1/4 cup chopped celery

Steps:

Heat water, 2 tbs margarine, salt & pepper, onion, & veggies. Keep at a boil on med. high.
Beat egg in a bowl.
Add buckwheat to the egg and stir to coat evenly. (This step is absolutely necessary if you don't want buckwheat groats the consistency of oatmeal!).
In a large skilet, add egg-coated buckwheat and cook on high for 3 min., stirring constantly, until egg is dried and buckwheat groats are separated.
Reduce heat to low and quickly stir in the boiling liquid and veggies.
Cover tightly and simmer for 5 minute.
Stir in the remaining 2 tbs margarine and any additional spices you may want to add (I've used some garlic powder or Cajun spices, depending on my mood!).
Eat now, or put in fridge to chill.

Nutrition Facts : Calories 180.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 39.1, Sodium 448.6, Carbohydrate 14.8, Fiber 2, Sugar 3.1, Protein 3.5

KASHI SALAD

Kashi Salad image

Kashi can be found in any health food market. It is a grain blend and it is also used for a breakfast porridge. This recipe comes from a health food class I've been taking. It really is very good. Kashi has a nice chewy texture and this salad has a great flavor. Low fat and you don't need salt for this because the tamari is quite salty. I hope you will try it! The prep time is for chilling the Kashi (it must be COLD!).

Provided by Theresa P

Categories Grains

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups Kashi
2 1/4 cups water
2 stalks celery, diced
1/2 of a red onion, diced
2 tomatoes, diced
1/2 green pepper, diced
2/3 cup frozen peas, thawed
1/2 cup sliced black olives
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup tamari (or soy sauce)
2 tablespoons vinegar
2 teaspoons Dijon mustard

Steps:

Cook Kashi in the water (covered) until all the water is absorbed.
Chill the Kashi overnight or for several hours until thoroughly chilled.
Combine all the dressing ingredients and pour over the combined vegetables.
Add the Kashi and and toss all together.
Chill before serving.

COLD KASHA SALAD

Cold Kasha Salad image

Kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general and can be made from any cereal, especially buckwheat, wheat, barley, oats, millet, and rye. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine. Whatever grain you use,

Provided by Ambervim

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups dried kasha, dry
1 egg
2 tablespoons butter
2 cups chicken broth
1/2 lb mushroom, sliced
6 scallions, chopped
1 cucumber, peeled and chopped (seeds or not, your choice)
10 water chestnuts, chopped (makes it great but if you don't have them, make it anyway)
2 cups peas, cooked and cold
3/4 cup parsley, fresh chopped
1/2 cup olive, chopped (stuffed with pimento)

Steps:

Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
Serve well chilled, maybe on a bed of lettuce or other greens.

Nutrition Facts : Calories 115.8, Fat 5, SaturatedFat 2.3, Cholesterol 30.9, Sodium 292.5, Carbohydrate 13.2, Fiber 3.8, Sugar 4.6, Protein 5.9

KASHI SALAD

KASHI SALAD image

Categories Fruit Side No-Cook Vegetarian

Yield serves 12 as a side dish

Number Of Ingredients 6

Ingredients

2 packages Kashi hot cereal
1 bunch green onions/scallions
1 cup blanched slivered almonds
1 cup craisins
1 bottle Ken's rasperry walnut light vinaigrette
salt and black pepper to taste

Steps:

Cook Kashi according to directions and cool to room temperature. Slice scallions very thinly. Toast almonds very lightly. Toss everything with 1/2 bottle of dressing and season to taste. Serve as a side dish or over mixed greens.

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