Great Grain Salad Recipes

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GREAT GRAIN SALAD



Great Grain Salad image

I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. -Rachel Dueker, Gervais, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3 cups water
1/2 cup medium pearl barley
1/2 cup uncooked wild rice
2/3 cup uncooked basmati rice
1/2 cup slivered almonds
1/2 cup sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup each golden raisins, chopped dried apricots and dried cranberries
1/3 cup minced fresh parsley
4 teaspoons grated orange zest
VINAIGRETTE:
2/3 cup walnut oil
2/3 cup raspberry vinegar
2 teaspoons orange juice
2 teaspoons pepper
1 teaspoon salt

Steps:

  • In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature., In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 368 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 8g protein.

SPRING GRAIN SALAD



Spring Grain Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Two 8.5-ounce pouches microwavable mixed grains, cooked and cooled
1 cup crumbled goat cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup sliced radishes
1/4 cup toasted pine nuts
2 scallions, sliced thin
Lemon and garlic dressing (store-bought)
3 cups arugula
1/4 cup chopped fresh parsley

Steps:

  • Add the cooked grains, goat cheese, peas, tomatoes, radishes, pine nuts and scallions to a large bowl. Add the dressing to taste, then toss to combine. Place the arugula on a large platter or serving bowl. Top with the grain salad, then garnish with the parsley and serve.

CALIFORNIA GRAIN SALAD



California Grain Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup unsweetened puffed millet or puffed rice cereal
1 cup frozen fire-roasted corn, thawed
1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)
1 14-ounce can adzuki beans, drained and rinsed
1 cup grape tomatoes, halved
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 4-ounce container sprouts, bottoms trimmed
1/2 cup crumbled goat cheese (about 3 ounces)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground pepper

Steps:

  • Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
  • Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams

BIG SALAD WITH GRAINS



Big Salad With Grains image

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

2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale
1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley
1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash
1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes
1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste
1/2 avocado, thinly sliced
1 hard-boiled egg, peeled and halved
2 teaspoons snipped chives, plus more to taste
2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste
Whole-grain bread, for serving

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

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