Mike’s Nut-Grain Salad by Mike Neary This is a delicious and healthy salad recipe sent to us by one of our Esteemed Customers. We picked up most of the ingredients from Kelcey’s Nutrition Centre up the street from our shop, and found the vinaigrette on our own store shelves. ½ cup pot barley ½ cup wheat berries ⅓ cup brown rice ⅓ cup sweet black rice ½ cup pine nuts, unsalted ½ cup pumpkin seeds, unsalted ½ cup sunflower seeds, unsalted Garlic Expressions Classic Vinaigrette Using a rice cooker or simmering in a pot, separately cook the barley, wheat berries, brown rice, and black rice until each is cooked through but still firm. Drain each and rinse under cold water to stop cooking. Strain and transfer to a container with a paper towel in the bottom to absorb excess moisture. Refrigerate until ready to serve. In a dry pan over medium heat, lightly toast each of the nut varieties individually, shaking the pan frequently, to bring out their oils. Take the pine nuts off the heat when they just begin to turn golden; the pumpkin seeds begin to plump up and pop; the sunflower seeds turn lightly brown. Toss all three together and allow to cool. Keep covered in a cool place. Just before serving, combine the grains and seeds and toss with just enough vinaigrette to coat lightly. Do not add the vinaigrette ahead of time because it will bring out the oils in the nuts and make the salad greasy and also cause the grains to become soggy. Note: The salad is also tasty with chopped apples, craisins or cranberries, and celery tossed in just before serving. Serves 8 - 10 as a side or buffet dish RETURN TO THE RECIPES PRINTABLE

Mike’s Nut-Grain Salad

by Mike Neary

This is a delicious and healthy salad recipe sent to us by one of our Esteemed Customers. We picked up most of the ingredients from Kelcey’s Nutrition Centre up the street from our shop, and found the vinaigrette on our own store shelves.

•½ cup pot barley
•½ cup wheat berries
•⅓ cup brown rice
•⅓ cup sweet black rice
•½ cup pine nuts, unsalted
•½ cup pumpkin seeds, unsalted
•½ cup sunflower seeds, unsalted
•Garlic Expressions Classic Vinaigrette

Using a rice cooker or simmering in a pot, separately cook the barley, wheat berries, brown rice, and black rice until each is cooked through but still firm. Drain each and rinse under cold water to stop cooking. Strain and transfer to a container with a paper towel in the bottom to absorb excess moisture. Refrigerate until ready to serve.

In a dry pan over medium heat, lightly toast each of the nut varieties individually, shaking the pan frequently, to bring out their oils. Take the pine nuts off the heat when they just begin to turn golden; the pumpkin seeds begin to plump up and pop; the sunflower seeds turn lightly brown. Toss all three together and allow to cool. Keep covered in a cool place.

Just before serving, combine the grains and seeds and toss with just enough vinaigrette to coat lightly. Do not add the vinaigrette ahead of time because it will bring out the oils in the nuts and make the salad greasy and also cause the grains to become soggy.

Note: The salad is also tasty with chopped apples, craisins or cranberries, and celery tossed in just before serving.

Serves 8 - 10 as a side or buffet dish

RETURN TO THE RECIPES

PRINTABLE - NUT GRAIN SALAD.pdf

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