Bob's Red Mill, grain millers extraordinaire, shared this summer-friendly, whole grain salad recipe with us ...
Author: Bob's Red Mill
Ingredients
For Salad:
2 cups cooked Organic Kamut® Berries
2 cups cooked Flageolet Beans
1 cup green onion, chopped
1 cup tomatoes, diced
2 cups spinach, chopped
For Vinaigrette:
½ cup olive oil
¼ cup lemon juice
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
¼ cup shallots, minced
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon parsley flakes
½ teaspoon sea salt
½ teaspoon black pepper
Instructions
Soak Flageolet Beans (about 1 cup) overnight. Drain water and rinse off beans.
Place beans in pot covered with plenty of water. Bring to a boil; reduce heat to a simmer, placing lid on pot. Cook until beans are soft, about 1 hour. Place Kamut® Berries (about 1-1/2 cups) in a pot and bring to a boil. Reduce heat to a simmer and place a lid on the pot. Cook until berries are soft, about 1 hour.
While beans and Kamut® berries are cooking, mix vinaigrette ingredients together in a large bowl. Slice veggies and place in the bowl.
Drain beans and berries and rinse in cold water. Measure out 2 cups of each – the beans and the Kamut® berries – and add them to the other ingredients in the bowl. Blend together all ingredients with vinaigrette and chill for a few hours or overnight.
Notes
Any whole grain or combination of grains can be used instead of the Kamut® Berries in recipe, such as Whole Oat Groats, Hull-less Whole Barley, Wheat Berries, Long Grain Brown Rice or Spelt Berries.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=164671