Friday, 18 June 2010
We have company arriving today in the early afternoon, all the way up from Kent for the weekend. I wanted to make something that would go over well for lunch . . . I expect they will be quite hungry after the long drive.
We'll be going out for dinner tonight, but I thought a nice salad with some cold ham would make a tasty and filling lunch. We'll be spending all the afternoon walking around Chester, so some energy will be needed!
I just love the versatility of rice and wheat salads. The rice and wheat create the perfect canvas upon which to create something unique and delicious! This salad uses not one . . . not two . . . but three wholesome grains . . . nutty wheat berries, chewy pearl barley and soft brown rice. A totally delightful combination.
Then you have the added sweet crunch of chopped apple. I like to use red ones because they give the most lovely colour. Apples go very well with raisins, and not so surprisingly red onion! When you add the toasty richness of walnuts and a totally deliciously spiced apple cider vinaigrette, you have a wonderful salad, that is not only very tasty, but also very healthy!
You can keep a smug look on your face while you are eating this one. It's scrummily good for you and quite filling, and . . . with all the complex carbs it holds, this one will keep you going and energized for quite a while!
*Three Grain Salad*
This is a delicious salad consisting of three separate grains, brown rice, pearly barley and wheat berries combined with the addition of crunchy apple, sweet raisins, red onion and toasted pecans. The spicy honey vinaigrette dressing sets it all off perfectly!
4 servings of wheat berries, rinsed
4 servings of medium pearl barley, rinsed
4 servings of long grain brown rice, rinsed
vegetable stock cubes
1 to 2 medium sweet red apples, unpeeled, cored and chopped
1 small red onion, peeled and finely chopped
4 ounces raisins
60g toasted walnuts, chopped
2 ounces oil (1/4 cup)
2 ounces cider vinegar (1/4 cup)
2 TBS runny honey
3/4 tsp grated gingerroot
1/4 tsp ground cardamom
1/4 tsp sumac
sea salt and black pepper to taste
Cook each of the grains according to the package directions, using a vegetable stock cube in each pot. When tender, drain well, rinse and drain again. Mix all together in a large bowl. Add the chopped apple, onion and raisins, mixing well.
Whisk together the dressign ingredients. Pour over the salad, tossing to coat. Serve immediately or cover and chill for 2 to 6 hours before serving. Just before serving, fold in the chopped nuts.