Kasha and Parsley Big Bowl Recipe

Name: Kasha and Parsley Big Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium vegetable stock; 1 large egg; 1 cup uncooked kasha; 4 Tbs. olive oil, or more if needed; 4 oz. crumbled feta cheese; 1 bunch parsley, finely chopped; 1 large tomato, cubed; 3 oz. diced celery; 2 oz. shredded carrots; Juice of 1 large lemon; Salt and freshly ground black pepper to taste; 1 head Boston lettuce, leaves separated and rinsed

Servings: persons

2 cups low-sodium vegetable stock
1 large egg
1 cup uncooked kasha
4 Tbs. olive oil, or more if needed
4 oz. crumbled feta cheese
1 bunch parsley, finely chopped
1 large tomato, cubed
3 oz. diced celery
2 oz. shredded carrots
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
1 head Boston lettuce, leaves separated and rinsed

1
Bring vegetable stock to a boil in large saucepan over medium-high heat.
2
Meanwhile, beat egg lightly, and pour over kasha in bowl, stirring to coat grains.
3
Heat 1 tablespoon oil in skillet over medium heat, and saute egg-coated kasha for about 2 minutes.
4
Remove from heat, and, when stock boils, spoon kasha into hot liquid.
5
Reduce heat to medium-low, cover pan and cook for 10 minutes, or until grains are tender.
6
Remove from heat, spread out in large baking pan and cool in refrigerator for 10 minutes, stirring grains often to cool.
7
Place cheese and vegetables in large bowl.
8
Add cooled kasha, and stir grains with vegetables.
9
Combine remaining oil and lemon juice, beating to mix well.
10
Dress salad, and season with salt and pepper.
11
To serve, arrange leaves in salad bowl or on serving platter, and spoon grains and vegetables onto leaves.

1094

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups low-sodium vegetable stock, 1 large egg, 1 cup uncooked kasha, 4 Tbs. olive oil, or more if needed, and more.

Yes, Kasha and Parsley Big Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kasha and Parsley Big Bowl

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