Skip to main content

Three-Grain Salad


This is another great summer salad.  The only bad part is that you are cooking the grains for nearly an hour and boy does that heat up your kitchen! I found this in my recipe file - another one patiently waiting to be tried (I'm sure some of those recipes are not too patiently waiting - some have been in there a long time).

I'm not even sure where I got this one from. I photocopied it so I guess I borrowed the book from someone. I have a few other recipes that look similar. If you know the book, please let me know so that I can give credit. It is a spiral-bound book - if that helps at all?

Three-Grain Salad
(Adapted from some recipe book??)

5 1/2 c water
1 c wheat berries
1/3 c brown rice
1/2 c hulled or pearl barley
1/3 c dried cranberries
1/4 c diced carrot
1/4 c diced celery (peeled before diced)
1 medium apple, unpeeled chopped
parsley, chopped

Dressing
1/3 c sugar
1/3 c olive oil
1/3 c white balsamic vinegar
2 t Worcestershire sauce
2 T shallots
2 cloves, garlic
salt/pepper

In a large pot, heat water and wheat berries to boiling.  Cover and reduce heat to a simmer. Cook for 10 minutes.  Add brown rice and barley.  Cover and cook for about 50 minutes until grains are tender.  Check to make sure that all the water has not boiled away at about 40 minutes or so - add more water if necessary.

Meanwhile in a serving bowl, mix remaining ingredients except the apples.  To make the dressing, take garlic cloves and smash them with the side of the knife. Add some salt continue mixing until a paste forms.  Add to the remaining dressing ingredients. Whisk dressing ingredients together.  When grains are tender, mix them in with the other ingredients. Add apples. Pour dressing over salad.  Refrigerate for at least 1 hour before serving.

I have to say I thought this was entirely too much sugar so I held off some at first. In the end, I added all of it. Luckily I made this on a day that was not blistering hot. It is a nice refreshing salad.
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los
2 comments
Read more

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me- Rhum Agricole Daiquiri . What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream? Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you d
Post a Comment
Read more

Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a
Post a Comment
Read more