Black Lentil And Kasha Salad
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Black Lentil And Kasha Salad
  Salad    Lentils  
Last updated 6/12/2012 1:09:03 AM. Recipe ID 35827. Report a problem with this recipe.
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      Title: Black lentil and kasha salad
 Categories: New text im, Cooking rig
      Yield: 1 Servings
      1 c  Black Beluga Lentils
      1 lg Bay Leaf
           Salt And Freshly Ground
           -Pepper; to taste
      1 tb Olive Oil
      3 tb Shallot Or Green Onion;
    1/2 c  Kasha
    1/4 c  Slivered Almonds; toasted
      1 c  Red Pepper (Roasted And
           -Peeled); diced
      1 c  Ripe Tomato (Firm); diced,
    1/2 c  Fresh Sweet Corn Kernels
    1/2 c  Diced Red Onion
           Lime Vinaigrette, Recipe

           Tender Young Savory Greens*
  Add the lentils to a deep saucepan and cover with 4 cups water and
  the bay leaf. Bring to a boil, reduce heat and simmer partially
  covered for 12 to 15 minutes or until lentils are tender but not
  mushy. Remove from heat, drain and season with salt and pepper. Set
  aside and let cool. Discard bay leaf.
  In a saucepan, heat the olive oil and saute shallots and kasha over
  moderate heat until lightly browned. Add 1 cup water or stock and
  bring to a boil. Reduce heat and simmer covered 15 to 20 minutes
  until water has evaporated and kasha is tender. Remove from heat and
  let cool.
  Add lentils, kasha almonds, pepper tomato, corn and onion to a bowl
  and toss gently with the lime vinaigrette. Season to taste with salt
  and pepper and serve salad on a bed of tender savory greens.
  Yield: 6 servings
  3 tablespoons fresh lime juice 1 1/2 tablespoons champagne vinegar 2
  teaspoons grated lime zest 1 tablespoon minced garlic 2 tablespoons
  chopped cilantro and/or mint 1 teaspoon chopped, seeded Serrano chile
  (or to taste) 1 1/2 teaspoons toasted ground cumin 3 tablespoons
  olive oil Salt and freshly ground pepper, to taste
  Whisk all ingredients together and store covered in refrigerator up
  to 3 days 

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Recipe ID 35827 (Apr 03, 2005)

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