Five Grain Salad Recipes
QUICK FIVE-GRAIN SALAD
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
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
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
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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