Whole Grain Salad Food

WHOLE GRAIN SALAD

Whole Grain Salad image

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

Ingredients

1 cup cracked bulgur wheat, cooked
1 cup brown rice, cooked
1 cup wild rice, cooked
1 cup quinoa, cooked
1 1/2 cups black beans, cooked
1/2 red onion, diced
1/4 cup dried cherries, diced
1/4 cup dried cranberries
2 small oranges
1/4 cup olive oil
1 -2 tablespoon agave syrup

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

Greek Grain Salad image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups farro
Kosher salt and freshly ground black pepper
2 red bell peppers, cut into 1/2-inch wide strips
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh garlic (from 1 large clove)
1/2 teaspoon dried oregano
1 large English cucumber, seeded and cut into 1/2-inch dice
1 pint cherry tomatoes, sliced in half lengthwise
3/4 cup minced red onion
1/2 cup chopped fresh parsley
1/2 cup pitted kalamata olives
8 ounces feta cheese, 1/2-inch diced

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.

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories Salad Grains

Time 2h

Yield 4

Number Of Ingredients 10

Ingredients

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

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