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Whole Grain Veggie Salad

Whole Grain  Veggie  Salad

I’ve been learning how to substitute whole grains such as
Emmor and Einkorn for rice.
Bluebird Farm in Washington grows it and here’s what they have to say.

Emmer, is a type of Farro (an ancient hulled wheat), a simple grain of 28 chromosomes that pre-dates spelt. It is prepared like brown rice, cooks in 50-60 minutes or can be soaked overnight to reduce the cooking time. It makes a fabulous pilaf, grain salad, risotto, additive to soup, or sprouted for breads and salads. When cooked, its dark, plump berries add sweet,full-bodied flavor,chewy texture, and high nutritional value (over 16% protein) to every meal.
Bluebird Grain Farms

Cook 1 cup of emmor or einkorn in water or stock with the lid on, according to directions. Different grains require various amounts of liquid.  While the grain cooks prepare the veggies and dressing.

Dressing:

  • 3 large oranges-juiced
  • 4 Tb olive oil
  • Sea salt & fresh black pepper
  • 4 Tb whole milk yogurt (Nancy’s is our favorite.)
  • 2 Tb white wine vinegar
  • 3 Tb fresh goat cheese

Salad veggies:

  • 2 large kohlrabi– peeled-julienned
  • 4 long radishes or a whole bunch of reg. red radish-julienned
  • 1/2 sm. Red onion– minced
  • 1/2 jalapeno pepper-seeded and minced

*you can also add bits of fresh goat cheese to the salad after it has marinated a bit.

Once the grain has cooled mix with the veggies and toss with the dressing.
It gets better after a few hours of marinating in the dressing.

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