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home > recipes > salads and dressings > mixed grain salad
from NC, US Mixed Grain Salad (makes 6 main-dish servings) 2 Tbs peanut oil 2 Tbs canola or corn oil 1/2 c. walnuts (in pieces or chopped coarsely) 2 cloves garlic, minced 1.5 Tbs minced gingerroot 4 scallions, thinly sliced 6 - 7 c. mixed cooked grains (see below) 1/3 c. dried cranberries (yum) or raisins 1/4 c. red wine vinegar (can use other vinegar esp if red wine type isn't kosher/vegan) juice of 1 lemon 2 Tbs minced cilantro (a.k.a. coriander leaves), or 1/4 c. minced parsley lots of freshly ground pepper, salt to taste In a medium skillet, over medium heat, brown walnuts in combined oils. Remove nuts and set aside. Add garlic, ginger, and scallions, and saute until fragrant (a few minutes at most). Remove from heat. In a large bowl, combine grains, cranberries and sauteed seasonings. Add remaining ingredients except walnuts and toss. Refrigerate or hold at room temperature for up to an hour before serving. Just before serving, add walnuts and toss again. Miscellaneous comments: I roasted the walnuts separately, in a toaster oven (10-20 minutes at 325 F, stirring once or twice); then i only used 1-2 Tbs of canola oil alone to fry the other ingredients. This version is lower in fat. Grains can include barley, kasha, oat groats, wild rice, brown rice, wheat berries, spelt, etc.; i used barley, wild rice, brown rice, and wheat berries, which was a tasty combination. You can get directions on cooking grains in various cookbooks; each should be cooked separately since they have different requirements. A good way to use leftovers, too! If you routinely make large batches of grains, save a cup or two from each (can freeze them) and you've got enough to make this dish. This salad stores well in the fridge for a week or more. If you're really obsessive, keep the roasted walnuts in a jar and dole out appropriate portions when you eat the salad. Otherwise they get kind of soggy, if they're mixed in ahead of time. Also, the dried cranberries are wonderful, if you can find them (not as sweet as raisins). Unless you're one of those lost souls who hate cilantro, definitely use it it adds much to the flavor, & not as boring as parsley.

Mixed Grain Salad


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keyword: mixed
keyword: grain
keyword: salad
recipes for salads
recipes by karpen
Email Address:
(posted April 14, 2004)

from NC, US

Mixed Grain Salad
(makes 6 main-dish servings)

2 Tbs peanut oil
2 Tbs canola or corn oil
1/2 c. walnuts (in pieces or chopped coarsely)
2 cloves garlic, minced
1.5 Tbs minced gingerroot
4 scallions, thinly sliced
6 - 7 c. mixed cooked grains (see below)
1/3 c. dried cranberries (yum) or raisins
1/4 c. red wine vinegar (can use other vinegar esp if red wine type isn't kosher/vegan)
juice of 1 lemon
2 Tbs minced cilantro (a.k.a. coriander leaves), or 1/4 c. minced parsley lots of freshly ground pepper, salt to taste

In a medium skillet, over medium heat, brown walnuts in combined oils. Remove nuts and set aside. Add garlic, ginger, and scallions, and saute until fragrant (a few minutes at most). Remove from heat. In a large bowl, combine grains, cranberries and sauteed seasonings. Add remaining ingredients except walnuts and toss. Refrigerate or hold at room temperature for up to an hour before serving. Just before serving, add walnuts and toss again.

Miscellaneous comments:
I roasted the walnuts separately, in a toaster oven (10-20 minutes at 325 F, stirring once or twice); then i only used 1-2 Tbs of canola oil alone to fry the other ingredients. This version is lower in fat.

Grains can include barley, kasha, oat groats, wild rice, brown rice, wheat berries, spelt, etc.; i used barley, wild rice, brown rice, and wheat berries, which was a tasty combination. You can get directions on cooking grains in various cookbooks; each should be cooked separately since they have different requirements. A good way to use leftovers, too! If you routinely make large batches of grains, save a cup or two from each (can freeze them) and you've got enough to make this dish.

This salad stores well in the fridge for a week or more. If you're really obsessive, keep the roasted walnuts in a jar and dole out appropriate portions when you eat the salad. Otherwise they get kind of soggy, if they're mixed in ahead of time. Also, the dried cranberries are wonderful, if you can find them (not as sweet as raisins). Unless you're one of those lost souls who hate cilantro, definitely use it it adds much to the flavor, & not as boring as parsley.


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