Mixed Grain Preserved Lemon Salad Food

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 GRAINS

Steps:

• Add brown rice, wheat berries and rye berries to a large pot with a lid.
• Add 2 cups water and 2 cups stock and bring to boil.
• Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
• Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.

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.

FETA, OLIVE & PRESERVED LEMON GRAIN SALAD

Steps:

• Heat the grain pouch in the microwave following pack instructions. Tip the grains into a bowl and stir through the dressing. Add the olives, feta & sundried tomato mix and two large handfuls of rocket and serve.