Tangy Kasha

• Kasha Salad
• 1/4 cup shallots
• 2 ounces 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
• Dressing
• 1.5 cups olive oil
• 3/4 cup lemon juice-fresh squeezed
• cayenne to taste
• salt to taste
• pepper to taste

1. In a medium size pot, sweat shallots in olive oil.
2. Add groats to pot and toss (~1 minute).
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.
6. Dessing:rnWhisk all ingredients; toss with above salad.

salad, shallots, olive oil, buckwheat groats, water, cucumber, tomatoes, parsley, mintfinely chopped, feta cheese, salt, pepper, dressing, olive oil, lemon juicefresh squeezed, cayenne, salt, pepper

Taken from food52.com/recipes/1306-tangy-kasha (may not work)