Black Lentil And Kasha Salad

Recipe Ingredients

1 cup	237ml	Black Beluga lentils
1 cup	40g / 1.4oz	Bay leaf (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Minced shallot or green onion
1/2 cup	118ml	Kasha
1 cup	237ml	Water or stock
1/4 cup	23g / 0.8oz	Toasted blanched slivered almonds
1 cup	146g / 5.1oz	Diced roasted and peeled red pepper
1 cup	62g / 2.2oz	Diced, seeded firm ripe tomato
1/2 cup	31g / 1.1oz	Fresh sweet corn kernels
1/2 cup	31g / 1.1oz	Diced red onion
		Lime Vinaigrette - see * Note
		Garnish
		Tender young savory greens
		(such as arugula, watercress, mizun - or a combination)

Recipe Instructions

* Note: See the "Lime Vinaigrette" recipe which is included in this collection.

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.

This recipe yields 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9744 broadcast 11-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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