Mixed Grain Salad With Dried Fruit Food

HARVEST GRAIN SALAD

Steps:

• Cook quinoa and let cool.
• Once quinoa has cooled combine with veggies and apricots.
• Mix in orange juice, red wine vinegar, cumin and salt and pepper.
• Stir to combine and top with blue cheese if desired.
• Serve immediately or store in the fridge for up to one week.

WHOLE GRAIN SALAD

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.

DRIED FRUIT SALAD

Steps:

• Combine prunes, apricots, apple juice, cinnamon stick, and cloves in saucepan. Bring to a boil, remove from heat and let soak overnight in refrigerator.
• Remove the dried fruit and divide the prunes, apricots, banana, orange and apple among 4 dishes. Strain apple juice and add orange juice and orange marmalade. Mix together and pour over fruit. Top with chopped pecans.

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 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.