Jeweled Mixed Grain Salad With Fruit And Herbs From Standards Of Excellences Chef Rachelle Boucher Food

GRAIN SALAD

Steps:

• For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
• For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

JEWELED MIXED GRAIN SALAD WITH FRUIT AND HERBS FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

Steps:

• 1. In a large pot with a lid, bring 5 cups of water, the soaked, drained wheat berries and 1 teaspoon of Kosher salt to a boil. Reduce heat, cover and simmer for 10 minutes. Add brown rice, return to a boil, reduce heat and cover. Gently simmer until grains are tender, about 50 minutes. Note: Wheat berries will remain slightly firm. Drain and add to large bowl and toss in dried fruit while grains are still warm. At the same time, in a medium pot bring 3 cups of water, black rice, half a teaspoon of salt to a boil. Reduce heat, cover and simmer until rice is tender, about 30-40 minutes. Drain and rinse very well, add to bowl. 2. Toss grains with nut oil, sherry vinegar, orange zest and orange juice. Cool to room temperature. 3. Add in green onions, parsley, mint, salt and pepper. Taste salad. Add salt, oil, vinegar or herbs as needed to suit your taste. Serve immediately, or cover and refrigerate until needed. Just before serving, garnish with nuts, extra chopped herbs or additional items.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

MIXED-GRAIN SALAD WITH DRIED FRUIT

Steps:

• Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
• Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Stir pecans into salad and serve.

MIXED GRAIN AND HERB SALAD

Steps:

• In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

MIXED GRAIN & PRESERVED LEMON SALAD

Steps:

• Bring a large pan of water to the boil. Rinse and drain the quinoa and spelt, and add to the pan. Boil for 15-18 mins or until just tender, then rinse and drain again under cold water. Leave to drain in a large sieve.
• Meanwhile, in a large bowl, whisk together the lemon juice and molasses, then slowly add the oil. Add the mixed spice and season well.
• Stir the preserved lemons, herbs and fennel into the dressing, then add the grains. Toss to combine, checking the seasoning. Pile the salad onto a large platter, top with the toasted pumpkin seeds and serve.

MIXED GRAIN SALAD

Steps:

• Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
• Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.

HELP-YOURSELF GRAIN FRIDGE SALAD

Steps:

• In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
• Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

JEWELED GRAINS WITH BROCCOLI, PEAS AND RED ONION

Steps:

• In a medium pot, add the farro, brown rice, black rice and 1 1/2 cups water. Stir to combine the grains, then bring to a boil over medium-high. Reduce the heat to medium-low, cover and cook until the grains are tender yet chewy, about 20 minutes. Remove from the heat. Scatter the peas on top, cover and let sit, 10 minutes.
• Meanwhile, in a small bowl, toss the red onion and agave with 2 tablespoons vinegar; season with salt and pepper to taste. Let macerate, 20 minutes. Drain the onions before using.
• In a large bowl, stir together the remaining vinegar, tamari, grapeseed oil, sesame oil and ginger. Holding the broccoli stalk firmly in one hand and working over the large bowl, use a sharp knife to shave the floret end into a rough dust, chopping until you reach mostly stalk. (Reserve the stalks for another use.) Add the pistachios, sunflower seeds and tart cherries to the bowl and toss to coat.
• Fluff the grains and peas with a fork and transfer to the bowl; toss to coat. Garnish with the pickled onions.