Kasha Salad with Hazelnuts and Feta

• 3/4 cup kasha
• 1 large egg white, lightly beaten
• 1/4 cup hazelnuts
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• Kosher salt
• 1 medium carrot, finely grated
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 3 tablespoons crumbled feta cheese

1. Preheat the oven to 350 degrees F.
2. Mix the kasha and egg white together in a small bowl until the kasha is well coated.
3. Heat a large nonstick skillet over medium-high heat.
4. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes.
5. Let cool completely.
6. Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes.
7. Transfer to a cutting board and cool.
8. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
9. Bring 2 cups of water to a boil in a medium saucepan.
10. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes.
11. Spread the grains out on a baking sheet to cool.
12. Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl.
13. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine.
14. Serve at room temperature.

kasha, egg white, hazelnuts, red wine vinegar, extravirgin olive oil, honey, kosher salt, carrot, parsley, feta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kasha-salad-with-hazelnuts-and-feta.html (may not work)