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Deli Kashi Pesto (Kashi Salad)

Deli Kashi Pesto (Kashi Salad) comes together with Lowfat Chicken Broth, Anchovy Paste, Peppercorns, Olive Oil, and Egg. About 20 min from start to finish for 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1
• 1 cup

Method (preview)

1. 1

   Combine broth, anchovies, peppers and oil in a saucepan and bring to the boil.

2. 2

   In a bowl beat egg slightly.

3. 3

   Stir in kashi and add mixture to a large skillet, nonstick, over high heat.

4. 4

   Stir vigorously with wooden spoon or spatula until egg has dried and kernels are hot and separate, about 2 minutes.

5. 5

   Remove from heat and add boiling water.

6. 6

   Cover quickly, place over low heat and simmer for 15 minutes.

7. 7

   Remove cover, stir and check to see if all water has evaporated.

8. 8

   If any remains, continue cooking until kashi is dry.

9. 9

   Cool.

10. 10

    Mix with dressing, parsley, bell pepper and olives. Chill at least 1 hr.

11. 11

    "Almost Kashi pesto from Ralph's deli (Riverside, CA) 1997"

12. 12

    "3 cups"

13. 13

    Kashi pilaf is one mix: it has seven whole grains and sesame seed.

14. 14

    Here is a recipe from years ago now.