FESTIVE THREE-GRAIN SALAD
Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. -Teri Kreyche, Tustin, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine wheat berries and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in barley; simmer, covered, 5 minutes. Stir in rice; simmer, covered, 40-45 minutes or until grains are tender. Drain; transfer to a large bowl. Cool to room temperature., Add apple, pomegranate seeds, green onions, carrot, celery and parsley to wheat berry mixture; toss to combine. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 219 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein.
BIG FESTIVE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
- For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
- For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
- Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.
THREE-GRAIN SALAD
Wheat berries, rice and barley add whole-grain goodness to a super side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 5
Number Of Ingredients 16
Steps:
- In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
- In small bowl, mix dressing ingredients.
- In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 510, Carbohydrate 83 g, Cholesterol 0 mg, Fat 3, Fiber 11 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 30 g, TransFat 0 g
GRAIN SALAD
Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
- For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.
THREE GRAIN SALAD WITH GRAPEFRUIT
I've been making this salad for a few years now, and can't remember where the original came from. I've used many different combinations of grains for this, choosing from bulgar, barley, quinoa, wild rice, brown rice, couscous, wheatberries and speltberries. I basically gather up three of whatever I have on hand, cook them up and mix. Consequently, the preparation time can vary widely. Sometimes I use the poblano I call for, sometimes I use some crushed red pepper flakes instead.
Provided by Chef Edlear
Categories Lunch/Snacks
Time 1h15m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Separately cook and cool your grains, measure out about 4 1/3 cups worth total.
- Supreme the grapefruit over a large bowl, catching the juices.
- MIx the grains into the grapefruit segments and their juice.
- Add the diced chile, parsley, onion, celery, dried sweetened cranberries (craisins), cranberry juice, red wine vinegar, olive oil, brown sugar, rosemary, and salt to taste. Sometimes I leave out the salt entirely, especially if I've used any in my grain cooking water.
- Stir and mix thoroughly.
- Taste and adjust seasonings.
- Chill.
Nutrition Facts : Calories 69.4, Fat 2.4, SaturatedFat 0.3, Sodium 39.6, Carbohydrate 12.5, Fiber 1.4, Sugar 9.2, Protein 0.7
FESTIVE RICE SALAD
In 30 minutes or less you have not only a wonderful tasting salad but a beautiful salad. I make this for the holidays. Really looks and taste great and everyone loves it.
Provided by Vseward Chef-V
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
- Place the rice, chicken broth and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
- When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
- Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.
- Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavors.
- Add the vinaigrette to the cooled rice and toss with the vegetables.
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