Kasha Salad with Hazelnuts and Feta

Ingredients

• 3/4 cup kasha
• 1 large egg white
• lightly beaten
• 1/4 cup hazelnuts
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• Kosher salt
• 1 medium carrot
• finely grated
• 1/2 cup loosely packed fresh parsley leaves
• chopped
• 3 tablespoons crumbled feta cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. Mix the kasha and egg white together in a small bowl until the kasha is well coated.
3. Heat a large nonstick skillet over medium-high heat.
4. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes.
5. Let cool completely.
6. Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes.
7. Transfer to a cutting board and cool.
8. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
9. Bring 2 cups of water to a boil in a medium saucepan.
10. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes.
11. Spread the grains out on a baking sheet to cool.
12. Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl.
13. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine.
14. Serve at room temperature.