Best Mixed Grain Salad With Dried Fruit Recipes

Mixed-Grain Salad with Dried Fruit image

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Stir pecans into salad and serve.

Mixed Fruit Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 medium ripe banana, sliced
1 pint fresh strawberries, quartered
1 can (20 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1-1/2 cups whipped topping
1/2 cup sour cream

Steps:

In a large bowl, combine the bananas, strawberries, pineapple and oranges. In a small bowl, fold whipped topping into sour cream. Serve with fruit salad.

Nutrition Facts :

Mixed Grain Salad image

Provided by evelynathens

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1/2 cup chopped shallot
1 cup brown rice
1 cup wild rice
1 cup wheat berries
2 cups water
2 cups chicken stock or 2 cups vegetable broth
3/4 cup dried cranberries
1/2 cup chopped dried apricot
1/2 cup dried currant
1/2 cup sherry wine vinegar
2 tablespoons walnut oil or 2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Steps:

Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.

Quinoa Salad with Dried Fruit and Nuts image

Provided by NATALIE17

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g