Spotlight Recipe: Katie's Mediterranean Grain Salad
Here is a basic Mediterranean Grain Salad. It's versatile dish -- make it with couscous, wheat berries or quinoa. Or try it with a medley and reap all their whole-grain benefits.
Ask and ye shall receive. One of you requested my Mediterranean Grain Salad recipe. Well, here it is. This is a versatile dish -- make it with couscous, wheat berries or quinoa. Or try it with a medley and reap all their whole-grain benefits.
1/2 cup sliced, roasted peppers or 1/2 finely cup chopped bell peppers
Heat broth to a boil, add couscous and remove from heat and cover for 5 minutes.
Heat liquid and wheat berries to a boil and cook for 30 to 35 minutes until tender.
Bring stock to a boil in a large saucepan; stir in quinoa. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
Once you have picked and cooked your grain of choice, fluff it with a fork and add it all to a bowl. Cool for a few minutes. Add remaining ingredients, fold together and serve.
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’m not just talking about brown rice. Many lesser-known grains have been around for centuries and are finding their way back into our kitchens. Quinoa, bulgur and barley are just a few I keep on hand. Here are some recipes featuring these nutritious, versatile and inexpensive grains.
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