Multi-grain & Herb Salad
From champagnetime 10 years ago
- approx 45 minutes to make
- Serves 8 to 10
A delightful mixture of couscous, brown rice and barley flavored by basil, chives and balsamic vinegar with corn, chickpeas and green peas for color and added flavor. If you don’t have both barley and couscous, use all of either, but the combination of flavors adds to the different textures in the salad. Read more Summertime is perfect for making this dish and being able to take advantage of all the fresh vegetables and herbs. See less
Ingredients
- 1 cup cooked barley shopping list
- 1 cup cooked couscous shopping list
- 1 cup cooked brown rice shopping list
- 1 cup corn, frozen, canned or fresh shopping list
- 1 cup chickpeas, drained and rinsed shopping list
- 1 cup green peas shopping list
- 1/4 cup sliced green onions, white and green parts shopping list
- ------- shopping list
- Dressing: shopping list
- 1/3 cup olive oil shopping list
- 1/3 cup fresh basil, rough chopped shopping list
- 3 tablespoons fresh chives, rough chopped shopping list
- 1 1/2 tablespoons white balsamic vinegar shopping list
- 1 tablespoon water shopping list
- 1/4 teaspoon sugar shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- salt to taste shopping list
How to make it
- Combine the barley, couscous, brown rice, corn, chickpeas, peas and green onions in a medium bowl and set aside.
- Pulse the oil, basil, chives, vinegar, water, sugar and pepper in a processor or blender until the herbs are just finely chopped.
- Taste for seasoning and add salt and more pepper if needed.
- Toss with the grains and vegetables to coat well and serve.
- Source: I Have LEFTOVERS…What Do I Do Now, a Chef’s Journey
People Who Like This Dish 4
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