Curried Kasha Salad

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Curried Kasha Salad

1-3/4 cups (425 mL) kasha

3-1/2 cups (875 mL)hot vegetable stock

4 tsp (20 mL)curry paste

1 tbsp (15 mL)minced gingerroot

1 cup (250 mL)chopped fresh mint or parsley

1/4 cup (50 mL)lemon juice

2 tbsp (25 mL)vegetable oil

3 green onions, chopped

2 cloves garlic, minced

Pinch salt

1 chunk (6 inches/15 cm long) cucumber, diced

1/4 cup (50 mL) chopped toasted almonds

Yogurt Topping:

1/2 cup (125 mL) plain yogurt

1 tbsp (15 mL) strained mango chutney

 

 

 

1. 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.

 

2. In large bowl, whisk mint, lemon juice, oil, onions, garlic and

salt. Add kasha, cucumber and almonds; toss to coat.

 

3. 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.

 

Makes 6 servings.

Nutritional information per serving: about 297 cal, 9 g pro, 11 g

total fat (1 g sat. fat), 45 g carb, 7 g fibre, 2 mg chol, 452 mg

sodium. % RDI: 8% calcium, 21% iron, 5% vit A, 13% vit C, 22%

folate.

 

The Canadian Living Test Kitchen. www.canadianliving.com

MC format by Chupa Babi: 11.17.05

 

Make this flavourful salad a day ahead to pack for lunch or a picnic.

 

ChupaNote: I usually add: 1 large red bell pepper chopped, 1 small

can pineapple drained, 1/4 cup raisins (or currents) plumped in the

pineapple juice.

 

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