Vegetarian

Kasha and Basil Salad is for Lunch.

Kasha and Basil Salad takes 10 minutes to prepare.

Kasha and Basil Salad takes 20 minutes to cook.

Kasha and Basil Salad makes 4 servings.

The ingredients for Kasha and Basil Salad are:

1 cup Kasha buckwheat kernals, dry
1 1/2 cups water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
2 tomatoes, diced
1 medium cucumber, diced

Here is how you make Kasha and Basil Salad:

Bring the water to a boil and add the kasha. Stir, reduce heat to low, and cover. Simmer 10 minutes until the water is absorbed. Fluff with a fork.Place the walnuts into the food processor and puree. Add the basil, garlic, and half the lemon juice, and process until a coarse paste is formed. Combine the kasha with the pesto, tomatoes, and cucumber, toss well.Season to taste with remaining lemon juice and salt and pepper. This can be served at room temperature or chilled. I like to add some coarsely chopped basil leaves just before serving. Makes 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user MARKSLH.

The nutritional information for Kasha and Basil Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.2

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 19.5 mg
• Total Carbs: 42.6 g
• Dietary Fiber: 4.0 g
• Protein: 8.4 g

The dietary needs meet for Kasha and Basil Salad is Vegetarian