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Buckwheat and Broccoli Salad in Tangy Miso Dressing

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.

• 1 cup buckwheat groats
• 1 1/2 cups water
• 2 tbs. red miso
• 1 tbs. canola oil
• 1 tbs. rice vinegar
• 1 tbs. dark sesame oil
• 1 tbs. grated ginger
• 1 clove garlic, minced or crushed
• 1/4 tsp. red pepper flakes
• 1 tbs. honey
• 2 cups broccoli florets, blanched
• 1/2 cup julienned carrot
• 2 scallions, minced
• 1/2 cup cashews, toasted

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 five minutes. In a wire-mesh strainer, wash the hot buckwheat quickly and drain thoroughly. Put the 1 1/2 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 five 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.

Excerpted from The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Robin Asbell (Chronicle, 2007).