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Categories:
vegetable stock egg kasha olive oil Feta cheese parsley tomato celery carrots lemon salt Boston lettuce
Viewed: 47 - Published at: 6 years agoIngredients
- 2 cups low-sodium vegetable stock
- 1 large egg
- 1 cup uncooked kasha
- 4 Tbs. olive oil, or more if needed
- 4 oz. crumbled feta cheese
- 1 bunch parsley, finely chopped
- 1 large tomato, cubed
- 3 oz. diced celery
- 2 oz. shredded carrots
- Juice of 1 large lemon
- Salt and freshly ground black pepper to taste
- 1 head Boston lettuce, leaves separated and rinsed
Method
- Bring vegetable stock to a boil in large saucepan over medium-high heat.
- Meanwhile, beat egg lightly, and pour over kasha in bowl, stirring to coat grains.
- Heat 1 tablespoon oil in skillet over medium heat, and saute egg-coated kasha for about 2 minutes.
- Remove from heat, and, when stock boils, spoon kasha into hot liquid.
- Reduce heat to medium-low, cover pan and cook for 10 minutes, or until grains are tender.
- Remove from heat, spread out in large baking pan and cool in refrigerator for 10 minutes, stirring grains often to cool.
- Place cheese and vegetables in large bowl.
- Add cooled kasha, and stir grains with vegetables.
- Combine remaining oil and lemon juice, beating to mix well.
- Dress salad, and season with salt and pepper.
- To serve, arrange leaves in salad bowl or on serving platter, and spoon grains and vegetables onto leaves.
