Crispy Grain Salad With Peas And Mint Recipes

HOW TO COOK MILLET

How to Cook Millet image

A naturally gluten-free grain, millet has a mild, corn-like flavor that's super versatile in the kitchen. Learn the best way to steam it, then use as a base for all kinds of sweet and savory dishes, such as our Crispy Grain Salad with Peas and Mint.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 40m

Yield Makes about 3 cups

Number Of Ingredients 3

Ingredients

1 cup millet
Pinch of kosher salt
Extra-virgin olive oil (optional)

Steps:

Combine millet, 2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook until tender, about 25 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

SNAP-PEA GRAIN SALAD

Snap-Pea Grain Salad image

Hearty but also sweet and springlike, snap peas give this quick salad color and crunch, mint brings a lively fresh flavor, and farro-or your other favorite whole grain- brings heft. A lemon-Dijon dressing ties it all together deliciously.

Provided by Riley Wofford

Time 15m

Number Of Ingredients 8

Ingredients

1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
12 ounces sugar-snap peas, trimmed and thinly sliced
2 celery stalks, trimmed and thinly sliced
1 1/2 cups cooked farro or other whole grain, such as brown rice or quinoa
1/3 cup packed small fresh mint leaves (or larger leaves, torn), plus more for serving
Kosher salt and freshly ground pepper

Steps:

In a large bowl, whisk together lemon zest and juice, mustard, and oil. Add peas, celery, farro, and mint; toss to combine. Season with salt and pepper and serve, with more mint.

BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD

Broccoli, Herb, and Pistachio

In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

12 ounces broccoli crowns, cut into large pieces.
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh cilantro
1 cup chopped apple and/or pomegranate arils
Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper
Chopped pistachios and sumac pepper, for serving

Steps:

Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.

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