Kasha Salad with Grapes, Dried Mango and Pistachios
A gluten free salad made with kasha (roasted buckwheat), grapes, dried mango, pistachios and a honey lime dressing.
dried whole kasha
, diced (dried apricots can also work well)
Heat the 2tbsp oil in a pan on medium heat. Add the kasha and stir continuously. Do this for 4-5 minutes and the kasha will toast and brown.
Add the water, lower the heat to a simmer and cover with a lid. Cook for 12-15 minutes or until the water is all absorbed in the kasha. Remove from heat and cool.
Toss together the kasha, grapes and mango.
Make the dressing by mixing together the lime juice, honey and oil. Mix the dressing in the salad until evenly coated.
Sprinkle the pistachio on the salad when serving.
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