Citrus Grain Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Naval oranges,
4 cup: Cooked grains, such as brown rice, barley or kamut
1 tbsp: Grated orange zest,
1/3 cup: Fresh parsley, minced and tightly packed
1 cup: Carrots, shredded
1/2 cup: Celelry, finely chopped
1/3 cup: Raisins or currants,
2 tbsp: Olive oil,
2 tbsp: Safflower or canola oil,
1 tbsp: Wine vinegar,
3 tbsp: Lemon juice, fresh squeezed
1/2 tsp: Sea salt or to taste,
Freshly ground pepper,
Lettuce or radicchio leaves,
Directions:
Grate 1 tablespoon zest from oranges (grate with gentle pressure to
remove only the colored part). Set zest aside. Peel oranges and
separate into sections. Set aside about 8 sections for garnish and
coarsely chop remainder. Combine grains, orange zest, chopped
oranges, parsley, carrots, celery and raisins in large bowl. For
dressing, combine oils, vinegar, lemon juice, salt and pepper to
taste in food processor or jar. Pulse briefly or shake well to blend.
Pour dressing over grain mixture and toss until thoroughly blended.
Taste and add more salt or lemon juice, if needed, to perk up
flavors. Serve on a bed of lettuce leaves and garnish with reserved
orange sections.
Source from luhu.jp
remove only the colored part). Set zest aside. Peel oranges and
separate into sections. Set aside about 8 sections for garnish and
coarsely chop remainder. Combine grains, orange zest, chopped
oranges, parsley, carrots, celery and raisins in large bowl. For
dressing, combine oils, vinegar, lemon juice, salt and pepper to
taste in food processor or jar. Pulse briefly or shake well to blend.
Pour dressing over grain mixture and toss until thoroughly blended.
Taste and add more salt or lemon juice, if needed, to perk up
flavors. Serve on a bed of lettuce leaves and garnish with reserved
orange sections.
Source from luhu.jp