Kasha and Shrimp Salad

June 1, 2002

YIELD: 12 servings

2-1⁄4 cups whole kasha
1-1⁄2 cups long-grain rice (not converted)
6 Tbsps. vegetable oil
2-1⁄4 cups sliced chorizo (Mexican sausage)
1-1⁄2 cups sliced celery
1-1⁄2 cups diced onion
1-1⁄2 cups diced green bell pepper
3 cans diced tomatoes and chilies (14.5 oz. each can)
3 tsps. salt
3 lbs. cooked and shelled medium-sized shrimp
(or substitute 6 cups cooked chicken
chunks)

1. In a large skillet over high heat, cook and stir kasha and rice until toasted, about 3 minutes; remove to a bowl.
2. Add oil to skillet and heat until hot. Stir in chorizo, celery, onion and bell pepper; cook and stir over medium high heat until onion is tender, about 5 minutes.
3. Add kasha and rice mixture along with 8-1/4 cups boiling water. Cover and simmer until kasha and rice are tender, 8 to 10 minutes.
4. Stir in tomatoes, shrimp and salt; cover and cook until hot, about 2 minutes. Chill thoroughly. If desired, garnish with chopped parsley and/or
thinly sliced green onion.

Recipe submitted to FM by Wolff’s Kasha