CALIFORNIA GRAIN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
- Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.
Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams
GREEK GRAIN SALAD
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
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