Rita's Ensalata Mare E Terre


1 cup kasha (roasted buckwheat)
1 cup wheat berries
1 cup wild rice
1 ounce dried arame seaweed, chopped
1 ounce dried wakame seaweed, chopped
1/2 cup julienned carrots
1/2 cup snow peas, cut on the bias
1 cup cashews, toasted
Ginger-Garlic Dressing
Garnishes: 1/2 cup diced red pepper, 1/2 cup chopped green onion



Cook grains (separately) until al dente and set aside. (Wheat berries and wild rice take about 75 minutes to cook fully; kasha cooks in about 20 minutes.)

Place seaweeds in a bowl and cover with cold water. Let sit 15 minutes, to absorb water and soften. Drain water; reserve seaweed in a large bowl. Add grains, vegetables, and cashews. Add Ginger-Garlic Dressing to taste; toss until salad is well coated and fully combined. Garnish with red pepper and green onions.

Ginger--Garlic Dressing


10 servings

Preparation Time

40 Minutes

Total Time

2 Hours

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