Multi-grain salad

July 7, 2018

 

 

I've been interested in trying different grains lately, and was inspired by my cousin Becky's pasta salad to come up with this multi-grain version. On a recent trip to one of the better local markets in town, I spotted a grain called Freekeh and knowing I had bulgur at home, decided it was time to make my grain salad. It was a hit with the family, and I've been playing with the grains and dressings for the past couple of weeks. There are endless combinations. What follows is my basic recipe, but the fun part is playing around with it and using up the veggies in your kitchen. By the way, this is excellent for lunch the next day. 

 

 

 

1 cup Freekeh

1 cup bulgur

1 cup rice blend 

 

Cook each of these separately, according to the package directions. Let cool, after cooking and set aside. 

 

Vegetables

 

1/4 red onion, diced

1 yellow pepper, diced

1/2 cucumber peeled and diced

2 carrots, scrubbed clean and diced

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

Whatever else you want, it's your salad

 

Once your grains have cooled, gently fold them together in a large bowl. Add your vegetables and beans. Gently incorporate these additions into the grains. 

 

Sweet and Spicy Dressing

Add whatever dressing you like, but this one has been my favorite so far:

 

2 T Dijon mustard

5 T apple cider vinegar

4 T maple syrup

3/4 cup olive oil

salt and pepper 

 

Whisk all ingredients together and pour over the grains, stirring gently to incorporate. 


Make extra dressing to keep on hand in case you want to add more individual servings. 

 

Do you have fresh herbs outside? Go gather up some parsley, sage, rosemary or thyme...FALALALA

Chop up fine and sprinkle on top. 

 

Put your Simon and Garfunkle on and enjoy. 

 

 

 

 

 

 

 

 

 

 

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