How’s this for a yummy looking salad?
After recently reading the much-talked about Wheat Belly diet book; I’ve been experimenting with cutting down on wheat in my diet.
Although I am not gluten-intolerant, there appears to be a lot of health benefits for cutting back on wheat and also all refined forms of carbohydrates. I’ve effortlessly lost 5 pounds since I started my wheat-reduction experiment, about a month ago.
But it is a transition, especially when some of my fav foods include bread, pasta, muffins… So when I found out about The Complete Gluten-Free Whole Grains Cookbook by one of my favorite cookbook authors: Judith Finlayson I was very happy!
Judith has done a great job (again) with her latest cookbook.
Not only does this beautiful cookbook provide 125 gluten-free whole grain recipes with everything from soups to desserts (and with full color photos throughout) it is also an excellent resource for anyone who is following or considering a gluten-free diet . Or like me, just attempting to cut down on foods containing wheat and gluten.
There is a detailed and very helpful section at the beginning of the book, that features listings for many popular gluten-free grains such as: quinoa, wild rice, amaranth, kasha….and many more. Including tips for cooking and storing the various grains and nutritional information.
Judith Finlayson focuses on healthier choices to wheat in our diet, not just substituting other (less than desirable) starches as is the case with too many other gluten-free cookbooks that I’ve looked at. These are healthy and delicious recipes that make transitioning from wheat and other foods containing gluten, easy and fun.
I’ve made a few recipes from this cookbook already and this salad is my fav to date.
Just yummy and so colorful too.
I’m a big fan of beets. They are a veggie that IMO don’t get enough credit/use when it comes to adding them to a variety of recipes, especially salads. You will love this salad, especially if you love beets!
Would make a great addition to a picnic, potluck or BBQ menu!
See the complete recipe on page 2.
Kasha and Beet Salad with Celery and Feta
I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish. Vegetarian friendly.
Tip: Buckwheat groats that are already toasted are known as kasha. If you prefer a milder buckwheat flavor, use groats rather than kasha in this dish. Just place them in a dry skillet over medium-high heat and cook, stirring constantly, until they are nicely fragrant, about 4 minutes. In the process they will darken from a light shade of sand to one with a hint of brown. Groats you toast yourself have a milder flavor than store-bought kasha.
2 cups vegetable or chicken stock 500 mL
2 cloves garlic, minced
1 cup kasha or buckwheat groats (see Tip) 250 mL
1⁄4 cup red wine vinegar 60 mL
1 tsp Dijon mustard 5 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp freshly ground black pepper 2 mL
3 tbsp extra virgin olive oil 45 mL
2 cups diced peeled cooked beets 500 mL
4 stalks celery, diced
6 green onions, white part only, thinly sliced
1⁄2 cup finely chopped parsley 125 mL
3 oz crumbled feta cheese 90 g
1. In a saucepan over medium-high heat, bring stock and garlic to a boil. Gradually add kasha, stirring constantly to prevent clumping. Reduce heat to low. Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes. Remove from heat. Fluff up with a fork and transfer to a serving bowl and let cool slightly.
2. Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in olive oil until blended. Add to kasha and toss well.
3. Add beets, celery and green onions to kasha and toss again. Chill until ready to serve. Just before serving, garnish with parsley and sprinkle feta over top. Makes 6 to 8 side servings
Shared here with permission of the publisher. May not be reprinted without publisher permission.