Thursday, November 05, 2009

Grain Salad

From Heidi

I took this really interesting course on Sustainable Living on a Budget that encouraged buying whole grains in bulk and rethinking our meal planning. One of my favorite recipes so far has been for the grain salad which I haven't made the same way twice (and like most of my favorite recipes, isn't meant to be followed exactly). Use it as inspiration, I've suggested a few substitutions in parenthesis. You could also make any kind of dressing really-- something with sesame oil and rice vinegar, tamari and ginger, etc. I had some today with a little maple yogurt-- yum!

*You'll need to soak the grains in advance! Look for a whole grain that is a berry or groat, not cracked, rolled, or quick cooking grains, you don't want them mushy.

Grain Salad

3 cups water
1 cup uncooked rye berries, wheat berries, or a mix of whole grains
1 cup hot water
2 Tablespoons currants (raisins)
1 1/2 cups apples (celery, something crunchy)
1/4 cup basil (parsley, fresh herb)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup finely chopped shallot (green onion, chive)
1 Tablespoon grated orange or lemon rind
1 Tablespoon grated orange or lemon juice
2 teaspoons champagne or white wine vinegar
2 Tablespoons olive oil

Soak 1 cup uncooked grains overnight with a little lemon juice.

Combine 3 cups water with grains and bring to a boil. Cover and lower heat to a simmer for 1 hour. Drain.

Meanwhile, combine hot water and currants in a small bowl for at least 30 minutes-- drain.

Combine grains, currants, apples, basil, 1/2 teaspoon salt and pepper in a large bowl. Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl-- whisk in oil. Add dressing to grains-- toss to coat. Serve immediately or refridgerate-- keeps well for a day or two.

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