Still Life: Fruited Grain Salad

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* Exported from MasterCook *

 

Fruited Grain Salad

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 14

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Rice Salads, Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked wheat berries

1 cup uncooked pearl barley

1 cup uncooked short-grain brown rice

3 tablespoons cider vinegar

1 tablespoon lemon juice

3 tablespoons canola or vegetable oil -- (optional)

1/2 teaspoon salt

1 1/2 cups golden raisins -- (packed)

3/4 cup minced fresh chives -- (packed)

(scallions may be substituted-

be sure to mince them very fine)

6 large fresh mint leaves -- up to 7

minced-or more -- to taste

(or 1 to 2 teaspoons dried mint)

4 ripe firm red plums -- sliced, up to 5

1 tart green apples sliced -- (1 to 2)

(in addition to- or instead of- the

plums) -- (optional)

 

Preparation time: about 1 hour for the grains to cook, only a few minutes

thereafter. Yield: lots! At least 8 to 10 servings.

 

This is a simple, yet unusual-tasting salad. Each grain-barley whole wheat

berries, brown rice-has its own distinct personality, especially if you

take the slight trouble to cook each of them correctly. The addition of

golden raisins, chives, mint, and plums (and/or apples) makes it taste both

exotic and yet homey and familiar. Do try to find fresh mint for this

salad. It's an important component, and dried mint is not quite the same

thing.

 

The grains need to cook separately. You can cook them in advance and store

them in tightly covered containers until you are ready to make the

salad. You can also prepare the salad a night or two before you plan to

serve it. (Add everything except the fresh fruit, which should go in

shortly before eating.) It takes very little work. Most of the preparation

time allotted is for cooking the grains, so you can easily make it during

an evening when you are home doing other things.

 

This salad keeps very well, and is great to have on hand for lunches and

snacks.

 

NOTE: This can be made with no oil.

 

1. Soak the wheat berries for about 30 minutes. Meanwhile, wash the

barley several times, until the water in which it is rinsed looks

clear. Put the barley and 2 1/2 cups water in a saucepan. Bring to a

boil, partially cover, and simmer until tender (about 30 minutes).

 

2. Place the rice and 1 3/4 cup water in a small saucepan. Bring to a

boil, partially cover, and simmer very quietly for about 35 minutes, or

until tender.

 

3. Drain the wheat berries and place in a saucepan with 2 1/2 cups

water. Bring to a boil, cover and simmer until tender. This will take

about 1 to 1 1/4 hours. Check the water level. You may have to add just a

little extra if it seems dry.

 

4. When all the grains are cooked, combine them in a large howl. Stir to

let excess steam escape. Add remaining ingredients except the plums and/or

apples. Cover and chill well before serving. This will keep up to three

days. Add plum and/or apple slices, and mix them in gently just before

serving.

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