Kasha "Roasted Buckwheat Groats" Honey Sriracha Salad

Kasha or roasted buckwheat groats, have a toasty nutty flavor. Now in the Japanese mythology Kasha is actually a demon who probably is a bit nutty, not only that but he is probably good at roasting nuts. Slovic countries kasha means something similar to porridge.

Honey Sriracha Kasha Salad

1 cups buckwheat kasha medium grain
2 cups chicken broth or veggie broth

2 medium tomatoes fine dice
1/2 cup medium yellow bell peppers
1/2 cucumber fine dice
1/2 cup onion fine dice
1/2 cup cilantro or parsley
1 cup cooked chickpeas

2 Tbsp Honey
2 Tbsp sriracha
1/4 cup lemon juice
Sea salt to taste
bib lettuce for bedding on plate.

1. Heat 2 cups of  broth. While you’re waiting for it to come to a boil, toast your buckwheat in dry skillet about 3 minutes or nutty aroma. When the broth reaches a boil, add it carefully to the kasha. Cover and turn the heat very low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool. 

2. Add all chopped vegetables and the chickpeas to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serve mounded in the center of a large platter, with butternut lettuce leaves. To eat, spoon some of the salad into a lettuce leaf and eat like a taco or burrito.