Well: Dress Up Your Salad With Grains

Written By Unknown on Sabtu, 31 Agustus 2013 | 13.58

You can turn a simple salad into a hearty, texture-rich dish just by adding a few grains, writes Martha Rose Shulman in this week's Recipes for Health.

When a grain is not the main ingredient in a salad you appreciate it for its texture and for the nutty flavor it contributes to the dish. Authentic Middle Eastern tabouli, for example, is a parsley salad to which a small amount of fine bulgur adds a bit of substance. I made a tabouli of sorts this week with lots of parsley and a little bit of barley, and I made a kale salad with a little bit of quinoa added. Both of these I served as side dishes or starters.

I had a bit more bulgur, couscous and brown rice on hand so I used them for more substantial salads, one that combined bulgur and greens, another that mixed an assortment of different grades of brown rice and a little bit of farro with roasted red peppers, herbs and feta. I used the remains of a box of whole wheat couscous and a little bit of sorghum (you can also use Israeli couscous) to show off my tomato crop. They were all perfect dishes for hot summer days. Those that don't call for seasonal summer vegetables will also be great at any time of year.

Here are five ways to dress up your salad with grains.

Kale and Quinoa Salad With Plums and Herbs: The kale is the main ingredient here, with quinoa adding texture and bulk.


Brown Rice and Farro Salad With Roasted Pepper, Basil, Arugula and Feta: Roasted pepper and a vinaigrette dressing infuse a chewy, savory mix of rice and farro.


Parsley Salad With Barley, Dill and Hazelnuts: This lemony salad is enriched with a small amount of barley and toasted hazelnuts.


Raw and Cooked Tomato and Herb Salad With Couscous and Sorghum: In this salad, two types of couscous show off summer's tomato bounty.


Bulgur Salad With Greens, Barberries and Yogurt: Barberries are a tart dried fruit that add an interesting flavor to this salad.



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