HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Buckwheat and Broccoli Salad in Tangy Miso Dressing Recipe

Cookstr
Course: Side Dish
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Buckwheat and Broccoli Salad in Tangy Miso Dressing

Photo by: Joseph DeLeo

The dark flavor of Buckwheat gives this salad a range of tastes, from the deep, nutty grains to the tangy, sweet dressing. Brown and pigmented rices, wheat berries, and other grains are equally good with the miso dressing.

Yield: Serves 5

INGREDIENTS
  • 1 cup buckwheat groats
  • 1½ cups water
  • 2 tablespoons red miso
  • 1 tablespoon canola oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced or crushed
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon honey
  • 2 cups broccoli florets, blanched
  • ½ cup julienned carrot
  • 2 scallions, minced
  • ½ cup cashews, toasted

Directions

In a small, heavy saucepan, heat the buckwheat groats over medium-high heat. Swirl the groats in the pan, toasting them until they are crackling, hot to the touch, and fragrant, about 5 minutes. In a wire-mesh strainer, wash the hot buckwheat quickly and drain thoroughly. Put the 1½ cups water in the pan and bring to a boil. Add the buckwheat, return to a boil, cover tightly, and reduce the heat to the lowest setting. Cook for about 20 minutes, until all the liquid is absorbed. Take the pan off the heat and let stand for 5 minutes, then transfer the cooked grain to a bowl, cover, and let cool to room temperature.

In a large measuring cup, whisk the miso, canola oil, and vinegar until smooth. Whisk in the sesame oil, ginger, garlic, pepper flakes, and honey. Pour the dressing over the cooled buckwheat and toss to coat.

To serve, spread the buckwheat on a platter, and top with the broccoli, carrot, and scallions. Sprinkle the cashews over the salad and serve. Alternatively, mix the veggies into the grain and chill.


© 2007 Robin Asbell
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

280kcal (14%)
283mg (12%)
38g
6g
13g (19%)
0g
2g (9%)
6g
3g
0mg (0%)
6g
8g
124mg
384mg
118mcg RAE (4%)
35mg (58%)
41mg (4%)
2mg (13%)
FROM THE KITCHEN OF...

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today