This buckwheat kernel salad will keep you satisfied for hours and it's packed with texture and taste. I was fortunate enough to have bucket loads of home grown fresh coriander and asparagus in my garden but you can use any fresh salad greens or vegetables you have on hand.
After roasting the buckwheat (if necessary) heat a large skillet over medium heat and add just enough oil to coat the pan. Add one cup of roasted buckwheat groats (kasha). Add one beaten egg to the pan and stir it into the groats immediately. Work quickly to prevent the egg from congealing into a large mass. The egg will help to keep the buckwheat groats separated, mix thoroughly. Add two cups of water, stock, or broth to the buckwheat. Reduce the heat to low, cover the pan, and simmer for 8 -10 minutes or until the buckwheat has absorbed all of the liquid. Remove from heat fluff it with a fork and allow to cool.
TIP: finely dice red onion and add juice and zest of 1 lemon, soak for 10 minutes, this will soften the bite of the raw onion.
Toss asparagus with a little olive oil and chargrill till al dente
Chop all salad ingredients and mix through cooled buckwheat. whisk salad dressing ingredients together and season to taste with salt and pepper, and toss through and serve with a garnish of coriander, enjoy.
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