Buckwheat/ Broccoli Salad

Recipe from:
http://rachelsbite.blogspot.com/2008/01/buckwheat-and-broccoli-salad-in-tangy.html

Buckwheat and Broccoli Salad 1 cup buckwheat groats 1 1/2 cups water 2 cups broccoli florets, blanched 2 tablespoons white miso 1 tablespoon oil 1 tablespoon rice vinegar 1 tablespoon dark sesame oil 1 tablespoon grated ginger 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1 tablespoon honey 1/2 cup julienned carrot 2 scallions- minced 1/2 cup almonds

Toast the groats in a saucepan (until crackling), about 5 minutes.  Rinse and drain, and return groats to the pan.  Add water, and bring to a boil.  Reduce heat, cover, and cook until all the liquid is absorbed.  Cool the groats. 

Mix together dressing ingredients.  Pour over groats, and add veggies.  Stir to mix.  Sprinkle nuts (I used almonds, although original recipe called for cashews.  I’m sure both are great, I just had almonds on hand.)  Refrigerate and enjoy.