I’ve been indulging a little too often recently. Ever since we kicked the summer off, it’s been non-stop on the grill with steaks, burgers, BBQ chicken and ribs. And if you’re having BBQ, you’re probably having a beer or two. While I’ve loved every minute of grillin’ and chillin’, I find myself in need of some superhealthy food this week to counteract my weekend splurging.
So, Sunday found me in my usual pose: sprawled out on a beach chair, reading the latest Gourmet magazine. I instantly bookmarked something they called Multigrain salad. Full of fresh vegetables and whole grains, I knew I would need that salad this week.
I tossed Spelt (a type of wheat berry) with diced peppers, carrots, cucumber and fresh herbs. A simple vinaigrette makes this a healthy, hearty and very tasty salad. If spelt sounds scary to you, substitute any other grain, or a combination of grains. Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.
This salad definitely hit the spot for me. The perfect cure for my overindulgent weekend.
Confetti Grain Salad
Adapted from Gourmet, June 2009. Feel free to use any grain here, or a combination of grains (just note that different grains may have different cooking times). Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.
For the salad:
6 cups cooked Spelt berries*, cold or room temperature
1 red bell pepper, diced
1 orange bell pepper, diced
1 cucumber, diced (about 1 cup)
1 cup shredded or diced carrots
1 bunch green onions, thinly sliced
2 tbsp. chopped dill
1 tbsp. chopped tarragon (or you favorite herbs)
For the dressing:
1/2 cup olive oil
2 tbsp. sherry vinegar
zest of 1 lemon
1 tbsp. salt
1 tsp. freshly ground pepper
Whisk the dressing ingredients together until well-combined. Set aside.
In a very large bowl, toss the salad ingredients together until well-combined. Drizzle with the dressing until evenly coated.
Serve or refrigerate for up to 3 days.
Makes 4 entree-sized portions or 8 side-sized portions.
*To cook Spelt berries, combine 2 cups uncooked grains with 6 cups water. Bring the water to a boil, cover and reduce to medium-low. Simmer until the spelt is tender, but still al dente (about 1 – 1.5 hours). If you’ve got a pressure cooker, you can also cook the grains in there for 40 minutes or so.