Mixed Grain Salad
 
submitted by karpen 
 
 
from nc, us 
 
(makes 6 main-dish servings) 
 
2 Tbsp  peanut oil
2 Tbsp  canola or corn oil
1/2 cup  walnuts (in pieces or chopped coarsely)
2 clove  garlic, minced
1.5 Tbsp  minced gingerroot
4   scallions, thinly sliced
6 - 7 cup  mixed cooked grains (see below)
1/3 cup  dried cranberries (yum) or raisins
1/4 cup  red wine vinegar (can use other vinegar esp if red wine type isnt
  koshervegan juice of 1 lemon
2 Tbsp  minced cilantro (a.k.a. coriander leaves), or 1/4 cup minced parsley
  lots
  of freshly ground
  pepper, salt to taste
 
in a medium skillet, over medium heat, brown walnuts in combined 
oils. remove nuts and set aside. add garlic, ginger, and 
scallions, and saute until fragrant (a few minutes at most). 
remove from heat. in a large bowl, combine grains, cranberries and 
sauteed seasonings. add remaining ingredients except walnuts and 
toss. refrigerate or hold at room temperature for up to an hour 
before serving. just before serving, add walnuts and toss again. 
 
miscellaneous comments: 
i roasted the walnuts separately, in a toaster oven (10-20 mins at 
325 f, stirring once or twice); then i only used 1-2 tbs of canola 
oil alone to fry the other ingredients. this version is lower in 
fat. 
 
grains can include barley, kasha, oat groats, wild rice, brown 
rice, wheat berries, spelt, etc.; i used barley, wild rice, brown 
rice, and wheat berries, which was a tasty combination. you can 
get directions on cooking grains in various cookbooks; each should 
be cooked separately since they have different requirements. a 
good way to use leftovers, too! if you routinely make large 
batches of grains, save a cup or two from each (can freeze them) 
and you've got enough to make this dish. 
 
this salad stores well in the fridge for a week or more. if you're 
really obsessive, keep the roasted walnuts in a jar and dole out 
appropriate portions when you eat the salad. otherwise they get 
kind of soggy, if they're mixed in ahead of time. also, the dried 
cranberries are wonderful, if you can find them (not as sweet as 
raisins). unless you're one of those lost souls who hate cilantro, 
definitely 
use it it adds 
much to the flavor, & not as boring as parsley. 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 8061) Mirror: rec.food.recipes: Tue, Apr 20, 2004


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