I love making salads with no greens, a mix of chewy and crunch, fresh herbs and just a splash of vinegar and oil. Add whatever you like to a grain salad, you almost can’t go wrong. Here is my latest grain salad creation, I’m obsessed with it and need to make more so I can eat it every day of my life!

  • 1 cup wild ricegrains
  • ½ cup wheat berries
  • ½ cup black forbidden rice
  • Olive oil
  • Good quality sherry vinegar
  • Salt & pepper

Cook all the grains separately until tender and chewy, don’t overcook! When I cook grains like rice or wheat berries I boil them in heaps of salty water just like you would pasta, then scoop the grain out when it’s done and let drain in a colander. Forget the water to grain ratios, this is so much easier! You can reuse the starchy cooking water if you want, just start with the wheat berries, then the wild rice, ending with the forbidden rice (it will turn the water a deep purple color that can stain the other grains). Or you can drain each grain separately and start again with fresh water. You could even do all three at once in different pots if you have the space and three big pots.

Once all the grains have been cooked, toss them all together in a large bowl. Add a good splash of sherry vinegar and about ¼ cup of olive oil. Season with salt & pepper. Next, add all the other ingredients and toss together.

A trick for super crispy radishes…slice them thinly on a mandolin, put in a bowl, cover with water and pop them in the fridge. Let them sit in the cold water in the fridge for at least an hour, then drain and toss in the salad at the very end. They will be ridiculously crispy and fresh tasting!

  • Zest of 1 orange
  • ½ cup dried cranberriesingredients
  • ½ cup roasted sunflower seeds
  • ¾ cup chopped parsley
  • 3 Tablespoons chopped tarragon
  • ½ red onion thinly sliced in half moons
  • ½ cup roasted & chopped almonds
  • 6 radishes, thinly sliced

This salad is awesome after a few hours chilling in the fridge, and even better the second day. I ate this salad with a brined and beautifully cooked pork chop, I was in heaven.


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3 thoughts on “3 Grain Salad

  1. I’m making this today – how nice to have as a snack on the weekend – love leftovers for a few days!!

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