Quick Five Grain Salad Recipes

QUICK FIVE-GRAIN SALAD

Quick Five-Grain Salad image

Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup semi-pearl farro
1/2 cup pearl barley
1/2 cup purple (black) barley
10 ounces red pearl onions
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup apple cider
3 tablespoons balsamic vinegar
1/2 cup feta cheese, crumbled (2 ounces)
1/3 cup fresh flat-leaf parsley, leaves only
1 tablespoon finely grated lemon zest
1 small Fuji apple, cored and thinly sliced

Steps:

Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

FIVE-GRAIN SALAD

Five-Grain Salad image

Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain salad is full of them! There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature's superfoods. They have a long culinary history: Amaranth and quinoa are American heritage grains that were eaten by the Aztecs and Incas, res

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield 6 cups

Number Of Ingredients 16

Ingredients

2 cups cooked Wild Rice
1 cup cooked Amaranth
1 cup cooked Quinoa
1 cup cooked Millet
1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions)
1 teaspoon grated orange zest
1 cup fresh orange segments
1 cup diced fennel (small dice)
1/2 cup diced radishes (small dice)
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons red wine vinegar
1 tablespoon chopped fresh fennel fronds
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.

GRANDMA'S FIVE CUP SALAD

Grandma's Five Cup Salad image

My Grandmother made this every year for Christmas when I was a kid.

Provided by Trece

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
2 cups miniature marshmallows
1 cup flaked coconut
6 ounces sour cream

Steps:

Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 23.9 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 49.9 mg, Sugar 18.1 g

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