|2 cups / 500 ml||water|
|1 cup / 250 ml||kasha|
|1||apple, peeled and diced|
|2 cups / 500 ml||shredded carrot|
|1/4 cup / 50 ml||dried cranberries|
|1/4 cup / 50 ml||walnuts, chopped|
|1/4 cup / 50 ml||finely chopped fresh mint|
|2||green onions, chopped|
|2 tbsp / 25 ml||seasoned rice vinegar|
|2 tbsp / 25 ml||freshly squeezed lemon juice|
|1 tbsp / 15 ml||Dijon mustard|
|1 tbsp / 15 ml||extra-virgin olive oil|
|1 tsp / 5 ml||honey|
In a large saucepan, heat water to a boil. Add kasha; cover and simmer for 10 to 12 minutes or until most of the liquid has been absorbed. Rinse kasha with cold water and set aside to cool.
Meanwhile, in large bowl, combine apple, carrots, cranberries, walnuts, mint and green onions.
In a small bowl, whisk together rice vinegar, lemon juice, mustard, olive oil and honey.
Toss kasha with apple mixture. Drizzle with dressing. Cover and refrigerate until ready to serve.
Per 3/4 cup (175 ml) serving: 190 cal, 5 g pro, 6 g total fat (1 g saturated fat), 32 g carb, 4 g fibre, 0 mg chol, 39 mg sodium
Source: Leslie Beck's Healthy Kitchen