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Kashi, Mint, and Almond Salad


A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, June 2007


  • 4 tablespoons extra-virgin olive oil, plus additional for drizzling
  • 1 small onion, finely chopped
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 cup uncooked Kashi 7 Whole Grain Pilaf
  • 2 bay leaves
  • 3 tablespoons fresh lemon juice
  • 8 cherry tomatoes, quartered
  • 5 tablespoons sliced natural almonds
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped parsley
  • 4 large romaine leaves


  1. In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.

  2. Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water, if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.

  3. Taste and adjust seasonings, if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.

  4. Place a romaine leaf on each of 4 plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.

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