Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain.
- 1 cup buckwheat kasha, medium granulation
- 2 cups vegetable broth
- 2 medium tomatoes, chopped fine
- 1/2 cup green onions, thinly sliced
- 1/2 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 yellow bell pepper chopped
- 1/2 large cucumber peeled, seeded and cut into 1/4-inch cubes
- 1 cup cooked chickpeas
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon agave nectar (or pomegranate molasses)
- 1-3 teaspoon hot pepper paste or sauce
- 1/2 teaspoon salt (to taste)
- 1 tablespoon water
- Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon). While you’re waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma. When the broth reaches a boil, add it carefully to the kasha (watch out for spatters!) Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and stored overnight, if necessary.
- Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.