Three Grain Salad With Grapefruit |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
1 large red grapefruit |
4 1/3 cups cooked mixed grains |
1 large poblano chile, char, peel, seed, dice |
1/4 cup chopped fresh parsley |
2 tablespoons minced red onions |
2 celery ribs, fine dice |
3 -4 tablespoons dried sweetened cranberries |
1/3 cup cranberry juice |
1/4 cup red wine vinegar |
1 tablespoon extra virgin olive oil |
2 teaspoons brown sugar or 2 teaspoons sucanat, to make it vegan |
1 1/2 teaspoons fresh rosemary, chopped |
1 pinch salt, to taste |
Directions:
1. Separately cook and cool your grains, measure out about 4 1/3 cups worth total.
2. Supreme the grapefruit over a large bowl, catching the juices.
3. MIx the grains into the grapefruit segments and their juice.
4. 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.
5. Stir and mix thoroughly.
6. Taste and adjust seasonings.
7. Chill.
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