FIVE-GRAIN SALAD

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Five-Grain Salad image

Emeril Lagasse's "Farm to Fork" takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility. This five-grain salad is full of them! There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature's superfoods. They have a long culinary history: Amaranth and quinoa are American heritage grains that were eaten by the Aztecs and Incas, res

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

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.

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