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. Heat a large nonstick skillet over medium-high heat. 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. Let cool completely.
3. Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
4. Bring 2 cups of water to a boil in a medium saucepan. 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. Spread the grains out on a baking sheet to cool.
5. Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.