Curried Kasha Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 297 |
| pro | 9 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 45 g |
| fibre | 7 g |
| chol | 2 mg |
| sodium | 452 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 21 |
| vit A | 5 |
| vit C | 13 |
| folate | 22 |
Make this flavourful salad a day ahead to pack for lunch or a picnic.
Ingredients
- 1-3/4 cups kasha
- 3-1/2 cups hot vegetable stock
- 4 tsp curry paste
- 1 tbsp minced gingerroot
- 1 cup fresh mint or parsley, chopped
- 1/4 cup lemon juice
- 2 tbsp vegetable oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 pinch salt
- 1 chunk (6 in./5 cm long) cucumber, diced
- 1/4 cup toasted almonds, chopped
- Yogurt Topping:
- 1/2 cup plain yogurt
- 1 tbsp strained mango chutney
Preparation
In saucepan, cook kasha over high heat, stirring, until fragrant, 2 minutes. Add stock, curry paste and ginger; reduce heat, cover and cook until no liquid remains, 15 minutes. Let cool; fluff with fork.
In large bowl, whisk mint, lemon juice, oil, onions, garlic and salt. Add kasha, cucumber and almonds; toss to coat.
Yogurt Topping: In small bowl, whisk yogurt with chutney. (Make-ahead: Refrigerate salad and topping in separate airtight containers for up to 24 hours.) Serve salad with dollop of topping.
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