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The Birkett Mills

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Salads and Soups: Reuben Royale

New take on an old classic.
Serves: 6-8
Ingredients
2 cups cooked kasha (coarse granulation)
1 can (16
oz.) sauerkraut, rinsed and drained
8 oz. corned beef, cut into ¼ inch cubes
8 ounces Swiss cheese cut into ¼ inch cubes
1 cup Thousand Island dressing
½ tsp. caraway seeds

Directions

Prepare kasha according to package directions, using chicken or vegetable broth. In a large bowl, combine kasha, sauerkraut, corned beef, and cheese. Pour dressing over salad and toss until well coated. Sprinkle with caraway seeds. Chill.

Variations: Reuben Royale is also delicious served warm topped with pumpernickel croutons. Bake at 350 degrees or heat in microwave just until cheese starts to melt. For appetizers, spread Reuben Royale on pumpernickel toast and bake or broil until cheese melts.

Reuben Royale
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Recipe Tags
KashaClassicSalad