GREAT GRAIN SALAD
I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. -Rachel Dueker, Gervais, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature., In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 368 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 8g protein.
WHOLE GRAIN SALAD
This recipe has whole grains, dried fruits, and an agave and fruit dressing. Absolutely delicious! I serve it as a side dish, but often enjoy the whole grain health benefits for breakfast. The first meal of the day doesn't have to be bran muffins or cereal.
Provided by Deborahrah
Categories Rice
Time 1h35m
Yield 8 1 cup, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook your grains above according to package directions. I usually mix the wild and brown rices together when cooking. Reserve one cup of each grain. Drain and rinse the beans. Stir together the grains. Add the red onion and dried fruits, stirring well. Squeeze the oranges until you get 1/3 cup of juice, including the pulp. Mix together the orange juice and pulp, with the olive oil and agave syrup. Add the orange dressing to the grain salad. Mix it all together. Chill for several hours.
- The time that I suggested for making this recipe includes the approximate time to cook the grains.
Nutrition Facts : Calories 354.2, Fat 9.1, SaturatedFat 1.3, Sodium 8.2, Carbohydrate 59, Fiber 6.9, Sugar 3.4, Protein 10.7
GREEK GRAIN SALAD
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
- Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
- Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
- Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.
GREEK GRAIN SALAD
Recipe found on foodnetwork.com and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations.
Provided by januarybride
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
Nutrition Facts : Calories 244.9, Fat 13.6, SaturatedFat 3.4, Cholesterol 11.1, Sodium 229.2, Carbohydrate 25.9, Fiber 6.1, Sugar 1.6, Protein 6.1
SUMMER GRAIN SALAD
This summer grain salad is so fresh and satisfying! Serve it as a side dish with grilled vegetables or your favorite protein, or pack it up for an easy, make-ahead lunch.
Provided by Jeanine Donofrio
Categories Main dish or side dish Salad
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry. Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30 minutes, or until golden brown and crisp.
- Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
- In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
- Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if using.
More about "grain salad food"
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From food52.com
Estimated Reading Time 6 mins
- Choose and cook your grains. You have a host of options here—you could use any number of wheat berry varieties, like emmer or einkorn, or that modified wheat berry, freekah, or you could go with quinoa, millet, farro, or rice.
- Choose your add-ins (vegetables, herbs, and proteins). On the TODAY Show, Food52's cofounder Amanda Hesser added the feisty combination of pickled peppers (like Peppadews), smoked almonds, chopped celery, and chopped parsley, plus shredded leftover chicken and a basic vinaigrette shaken in a jar, to cooked farro and jasmine rice.
- Make your dressing. Because grains have such an earthy profile, balancing them with acid is important. Vinaigrettes and citrus-based dressings are best bets, but within this framework there's still tons of flexibility.
- Gild the lily. Cheese is a no-brainer here, especially something that has a little creaminess and crumbles nicely, like various blues or feta, but something aged and grated could also be the perfect touch, or even spoonfuls of really top-notch ricotta.
VEGAN ANCIENT GRAIN SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.2/5 (77)Category Side DishCuisine American
- Whisk the dressing ingredients together and add enough to the salad to moisten everything. Reserve any unused dressing for adding right before serving if needed.
- Cover and refrigerate until serving. The salad can be made up to a day ahead. Sprinkle with more pomegranate seeds just before serving.
13 GRAIN SALADS TO PREP ON SUNDAY AND EAT ALL WEEK LONG ...
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Estimated Reading Time 4 mins
- Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts. Caramelized onions add sweetness to this Mediterranean-inspired grain salad that’s made extra fragrant, thanks to lots of chopped fresh mint.
- Yotam Ottolenghi’s Roast Chicken & 3-Rice Salad. This colorful rice salad calls for shiso, a unique herb that’s part of the mint family but tastes mildly like cumin and cilantro.
- Spring Grain Salad with Asparagus & Meyer Lemon. While this recipe calls for a mix of farro and Israeli couscous, you can use just about any grain you’d like to make this tangy, crunchy salad.
- Tabbouleh Salad with Bulgur, Quinoa, or Cracked Wheat. Tabbouleh is a classic Middle Eastern salad that’s most commonly seen made with bulgur, but if you’d like to add some protein to it, feel free to use quinoa instead.
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- Warm Bulgur and Lentil Salad with Roasted Shrimp. Go ahead and make a double batch of the bulgur and lentil salad, as it makes for a hearty, protein- and fiber-filled lunch, even when served without the roasted shrimp.
- Grain Salad with Mango, Sprouts & Creamy Avocado Dressing. The avocado dressing in this recipe is made extra creamy with the help of Greek yogurt, giving it a jolt of protein at the same time.
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- Brown Rice Salad with Apples, Walnuts, and Cherries. Green beans and chopped chives add a pop of color and boost the savory factor of this fruit- and nut-packed grain salad.
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From garlicandzest.com
4.6/5 (8)Total Time 1 hrCategory Side DishCalories 245 per serving
- Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low. Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked). Drain excess liquid and let rest.
- In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella. Toss to combine.
- In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper.
- Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together. Add fresh herbs and toss again. Serve. Can be made several hours ahead of time and kept refrigerated until ready to serve.
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Servings 8Total Time 30 mins
- In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
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5/5 (1)Total Time 40 minsCategory SaladCalories 392 per serving
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- Toast all the nuts and seeds (sunflower seeds, pumpkin seeds, pinenuts, flaked almonds) in a large frying pan over medium heat, stirring often, until they are nicely toasted. The pinenuts will colour the most. This will take about 3-5 minutes so keep an eye on them as they can go from nicely toasted to burnt very quickly. We definitely do not want any burnt bits in the salad, so no multi-tasking while you are toasting the nuts and seeds! ☺️ Put the toasted nuts and seeds aside to cool completely.
7 GRAIN SALAD - THE FOOD GAYS
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Estimated Reading Time 1 min
- Meanwhile, prep all the vegetables, and place everything in a large bowl. Add cilantro, mint, dried basil, oregano, and ancho chili powder. Once the rice has cooked and cooled slightly, fluff with a fork and combine with the vegetables and spices in the bowl. Crumble feta cheese and toss to combine.
- Make the dressing. In a small mason jar, combine garlic, lemon juice, extra virgin olive oil, and a pinch of salt. Seal with lid and shake vigorously to emulsify. Drizzle onto salad, and toss well again to combine.
- Taste for seasoning, and adjust as needed. Crumble cashews on top, and serve immediately, or keep chilled (without nuts) for up to five days.
GRAIN SALAD BASE RECIPE – MAKE IT YOUR WAY! | TO TASTE
From totaste.com
5/5 (1)Servings 6Cuisine VegetarianCategory Main Course, Side
- Place vegetables, fresh fruit, beans, add-ins, herbs, and vinaigrette in the bowl with the slightly cooled grain. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!
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- Place your cooked grains in a large bowl and stir to combine. Set aside. Bring a pot of water to a boil for the green beans. Add a couple pinches of salt. Once boiling, add the green beans and blanch for 30 seconds - 1 minute, or until they turn bright green. Drain and run under cold water to stop cooking. Let cool.
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