Saturday, March 09, 2013

Kasha Salad with Mushrooms and Peas

Low-Cal But Still Lovely
Grain salads are greatly undervalued — they're full of nutrition, easy to make, and quite filling. It's time to get into the fiber!

1 tbsp. balsamic vinegar
1 tbsp. canola oil
1/4 cup fresh lemon juice
1/2 lb. fresh mushrooms
1 1/2 cups frozen or fresh peas
1 cup kasha
1/2 tsp. garlic salt
1 small shallot, finely chopped

Defrost the peas if necessary and set them aside. Slice the fresh mushrooms and put them into a small bowl with the lemon juice (the juice will prevent them from discoloring). Toss the mushrooms well and set them aside. Add the kasha to 2 cups of boiling water and cook it, stirring frequently, until it is tender, about 5 minutes. Drain the kasha, rinse it well, and drain it again. Transfer the kasha to a large bowl. To prepare the dressing, drain the mushrooms, reserving the lemon juice. To this liquid add the vinegar, shallots, salt, and some pepper. Stir the ingredients together. Whisking vigorously, pour in the oil in a thin, steady stream. Continue whisking until the dressing is well combined. Set the dressing aside. Add the kasha, fresh mushrooms, and dressing to the peas. Combine the ingredients well and serve immediately. Throw in some grilled shrimp and you have a party!