My herb garden is looking very rich and effulgent right now, inspiring me to use them generously and with great abandon. I have been known to use fresh oregano in shameless proportion, rivaling salad greens for sheer volume. I do not apologize, at the brink of herbal hedonism I shout... more!For this week's Weekend Herb Blogging, hosted by Maninas at Maninas: Food Matters, I offer up Mixed Herb Kasha Salad. If you have not worked with buckwheat groats before, it is a bit like a rice salad but buckwheat groats are so much more flavourful and full of fibre and minerals. It can stand up to a generous pairing of herbs and strong flavours. Definitely worth adding to your whole grain repertoire.
Mixed Herb Kasha Salad - serves 4
1 cup Kasha - roasted whole buckwheat groats
2 cups veggie stock, chicken stock or water
1 tsp salt
Put stock, Kasha and salt into small pot and bring to boil. Lower heat and simmer until tender, about 15-20 minutes. Do not overcook.
Let cool.
1 red pepper, diced
1 tomato, diced
3 green onions, sliced
1 rib celery, sliced
2 huge fistfuls mixed fresh, tender herbs - stems discarded - I used thyme, lemon thyme, oregano, parsley and winter savoury.
Toss together veggies, herbs and cooled Kasha.Drizzle with olive oil and tarragon vinegar. (white wine vinegar will do if you don't have tarragon vinegar)
Season with salt and pepper to taste.
To check up this week's WHB round-up for more fabulous recipes starring herbs, click here.
