THREE-GRAIN SALAD
Wheat berries, rice and barley add whole-grain goodness to a super side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 5
Number Of Ingredients 16
Steps:
- In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
- In small bowl, mix dressing ingredients.
- In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 510, Carbohydrate 83 g, Cholesterol 0 mg, Fat 3, Fiber 11 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 30 g, TransFat 0 g
FESTIVE THREE-GRAIN SALAD
Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. -Teri Kreyche, Tustin, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature., Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein.
BIG SALAD WITH GRAINS
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Place greens in bottom of serving bowl. Add grains in an even layer over greens. Repeat with the roasted vegetables, then the raw vegetables.
- Top with dressing, and toss gently. Fan out avocado on top on one side of bowl.
- Place hard-boiled egg pieces on the side opposite the avocado. Top with chives and nuts. Serve with whole-grain bread.
Nutrition Facts : @context http, Calories 998, UnsaturatedFat 45 grams, Carbohydrate 100 grams, Fat 59 grams, Fiber 19 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 80 milligrams, Sugar 7 grams, TransFat 0 grams
3 GRAIN SALAD
Steps:
- Soak farro and barley in separate containers overnight or at least 6 hrs. Cook farro in salted boiling water for 15 min. Cook barley in salted boiling water for 10 min. Cook cous cous in salted boiling water for 5-7 min. Cook corn in salted boiling water for 2-3 min. Drain all grains and corn perfectly and allow to come to room temp. for one hour or so (this whole process of soaking and cooking the grains and corn can be made 1 or 2 days in advance). In a small bowl whisk vinegar, oil and mustard till fully emulsified, then season with salt and pepper to taste. In a large bowl mix all grains and corn, add a couple of tablespoons of the vinagrette and combine perfectly; add carrots, celery, lettuce and cilantro. Mix well, then dress with the rest of vinagrette and correct seasoning, adding more salt and pepper if necessary.
THREE GRAIN SALAD WITH GRAPEFRUIT
I've been making this salad for a few years now, and can't remember where the original came from. I've used many different combinations of grains for this, choosing from bulgar, barley, quinoa, wild rice, brown rice, couscous, wheatberries and speltberries. I basically gather up three of whatever I have on hand, cook them up and mix. Consequently, the preparation time can vary widely. Sometimes I use the poblano I call for, sometimes I use some crushed red pepper flakes instead.
Provided by Chef Edlear
Categories Lunch/Snacks
Time 1h15m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Separately cook and cool your grains, measure out about 4 1/3 cups worth total.
- Supreme the grapefruit over a large bowl, catching the juices.
- MIx the grains into the grapefruit segments and their juice.
- Add the diced chile, parsley, onion, celery, dried sweetened cranberries (craisins), cranberry juice, red wine vinegar, olive oil, brown sugar, rosemary, and salt to taste. Sometimes I leave out the salt entirely, especially if I've used any in my grain cooking water.
- Stir and mix thoroughly.
- Taste and adjust seasonings.
- Chill.
Nutrition Facts : Calories 69.4, Fat 2.4, SaturatedFat 0.3, Sodium 39.6, Carbohydrate 12.5, Fiber 1.4, Sugar 9.2, Protein 0.7
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Estimated Reading Time 3 mins
- Summer Farro Salad. Farro should be briefly toasted in olive oil before cooking, covered, in water or broth (similar to rice). One cup of farro requires two cups of liquid and about 12-15 minutes of cooking time.
- Fruity Wild Rice Salad. Wild rice is colorful and toothsome (one of my favorite food words), less soft than white or brown rice but ready to take on flavorful sweet-savory combinations.
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