Veggies and Kasha with Balsamic Vinaigrette

 

1

cup water

1/2

cup uncooked buckwheat kernels or groats (kasha)

4

medium green onions, thinly sliced (1/4 cup)

2

medium tomatoes, seeded, coarsely chopped (1 1/2 cups)

1

medium unpeeled cucumber, seeded, chopped (1 1/4 cups)

2

tablespoons balsamic or red wine vinegar

1

tablespoon olive oil

2

teaspoons sugar

1/2

teaspoon salt

1/4

teaspoon pepper

1

clove garlic, finely chopped

• 1 In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
• 2 In large bowl, mix kasha and remaining salad ingredients.
• 3 In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.