Best Five Grain Salad Recipes

Quick Five-Grain Salad image

Provided by Martha Stewart

Number Of Ingredients 15

1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup semi-pearl farro
1/2 cup pearl barley
1/2 cup purple (black) barley
10 ounces red pearl onions
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup apple cider
3 tablespoons balsamic vinegar
1/2 cup feta cheese, crumbled (2 ounces)
1/3 cup fresh flat-leaf parsley, leaves only
1 tablespoon finely grated lemon zest
1 small Fuji apple, cored and thinly sliced

Steps:

Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.

Five-Grain Salad image

Provided by Martha Stewart

Yield 6 cups

Number Of Ingredients 16

2 cups cooked Wild Rice
1 cup cooked Amaranth
1 cup cooked Quinoa
1 cup cooked Millet
1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions)
1 teaspoon grated orange zest
1 cup fresh orange segments
1 cup diced fennel (small dice)
1/2 cup diced radishes (small dice)
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons red wine vinegar
1 tablespoon chopped fresh fennel fronds
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.