Tangy Kasha

Growing up, kasha (aka buckwheat groats) was not only a dietary staple, but also a medicinal remedy. Stomach ache? Runny nose? Severed limb? The delicate, little grains, drenched in butter, were a comforting go to.
Below is an alternative to my childhood staple (serves 4):
1/4 cup shallots
2 oz olive oil
1 cup buckwheat groats
2.5 cups water
1 large cucumber-small dice
1 cup fresh tomatoes-small dice
1/2 cup parsley-finely chopped
1/2 cup mint-finely chopped
1/2 cup feta cheese-crumbled
salt-to taste
pepper-to taste
1.5 cups olive oil
3/4 cups lemon juice-fresh squeezed
cayenne-to taste
salt-to taste
pepper-to taste
1.In a medium sauce pan, on medium heat, sweat shallots in olive oil (~5-7 minutes).
2. Add groats to pot and toss (~30 seconds, until coated).
3. Add water, season, and bring to a boil; turn the heat down and simmer until all water is absorbed and groats are tender (approximately 12 minutes); strain if necessary; allow to cool.
4. In a bowl, combine cooked groats, cucumber, tomatoes, parsley, and mint.
5. Season and top with feta cheese.
1. Whisk all ingredients; toss with above salad.


  1. Anonymous10/29/2009

    Did bland, plain, tasteless childhood food help you to develop love for culinary?

  2. In a way. I always had ideas on how food can be improved, more flavorful, and intricate, just by adding a few simple ingredients or utilizing a different preparation method. Just to be clear, the kasha is not a representative of all of my childhood meals-mom did a good job of not making all of them offensively flavorless =)
    **love you mom!**