Mixed Grain And Herb Salad Recipes

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

MIXED GRAIN AND HERB SALAD

Mixed Grain and Herb Salad image

This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

2 cups mixed cooked grains, such as bulgur, quinoa, brown rice, and farro
1/2 cup finely chopped mixed fresh herbs, such as dill, parsley, cilantro, and chives
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 2 g, Protein 3 g

MIXED HERB SALAD DRESSING

Mixed Herb Salad Dressing image

This oil and vinegar dressing, seasoned with onion and a handful of herbs, will perk up any combination of greens you choose. Mom liked to mix salad and field greens. -Rosemarie Forcum White Stone, Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 7

Ingredients

6 tablespoons white wine vinegar
6 tablespoons canola oil
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon each minced chives, chervil and tarragon
1/2 teaspoon dill weed
Assorted salad greens

Steps:

In a small bowl, whisk the vinegar, oil, onion and seasoning until blended. Serve with salad greens.

Nutrition Facts :

MIXED GRAINS

Mixed Grains image

Based on Evelyn/Athens' Mixed Grain Salad (Recipe #101723). I like to use the grains anywhere you would regular rice- plain with veggies or sauce on top, stir-frys, topped with beans and salsa, as a breakfast cereal, salads, and in cassaroles. You can sub one cup of wild rice for either the rye or wheat berries. Should work with barley as well, but I have not tried that yet. I often will make up a large batch over the weekend, and keep it on hand for use in various meals and snacks during the week. Also, I usually do not use any stock so that I can use it in sweet things as well- I use 4 cups of water instead. It is just more versatile that way.

Provided by VegSocialWorker

Categories Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup long grain brown rice
1 cup wheat berries
1 cup rye berries
2 cups water
2 cups stock

Steps:

Add brown rice, wheat berries and rye berries to a large pot with a lid.
Add 2 cups water and 2 cups stock and bring to boil.
Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.

MIXED GRAIN SALAD

Mixed Grain Salad image

Make and share this Mixed Grain Salad recipe from Food.com.

Provided by evelynathens

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/2 cup chopped shallot
1 cup brown rice
1 cup wild rice
1 cup wheat berries
2 cups water
2 cups chicken stock or 2 cups vegetable broth
3/4 cup dried cranberries
1/2 cup chopped dried apricot
1/2 cup dried currant
1/2 cup sherry wine vinegar
2 tablespoons walnut oil or 2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

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.

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