Three Grain Salad Recipes

FESTIVE THREE-GRAIN SALAD

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.

THREE-GRAIN SALAD

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.

3 GRAIN SALAD

Steps:

• Soak farro and barley in separate containers overnight or at least 6 hrs. Cook farro in salted boiling water for 15 min. Cook barley in salted boiling water for 10 min. Cook cous cous in salted boiling water for 5-7 min. Cook corn in salted boiling water for 2-3 min. Drain all grains and corn perfectly and allow to come to room temp. for one hour or so (this whole process of soaking and cooking the grains and corn can be made 1 or 2 days in advance). In a small bowl whisk vinegar, oil and mustard till fully emulsified, then season with salt and pepper to taste. In a large bowl mix all grains and corn, add a couple of tablespoons of the vinagrette and combine perfectly; add carrots, celery, lettuce and cilantro. Mix well, then dress with the rest of vinagrette and correct seasoning, adding more salt and pepper if necessary.