Written by Catherine Saxelby
on Tuesday, 24 September 2013.
Tagged: ancient grains, brownrice, healthy recipes, high fibre, lentils, low salt, quinoa, salad, sidedish, vegetarian
Cook up a quantity of this salad and you’ll find endless uses for it. With its sweetish undertone, I like to serve it with grilled lamb cutlets but it works nicely as a side dish for roast lamb or chicken. It’s a good recipe if you’re cooking for vegetarians as it’s a complete vegetarian meal on its own with its mix of grains and legumes.
I’ve cooked and modified the recipe four times. It came from two sources of inspiration – a recipe from the beautiful Ancient Grains cookbook that I worked on plus a sensational salad I sampled at Mamababa restaurant in Melbourne (now closed) which said on the menu it was George’s Mama’s favourite salad.
Cook's note:
Quantities to start with to cook from raw:
½ cup brown rice
½ cup quinoa
1/3 cup small grey lentils
You can use all rice or all quinoa as long as you end up with a total of 2 cups cooked grains. I like the mixture of the two – it makes for an interesting texture.
Meatless
Instead of lamb, serve this salad under 2 or 3 slabs of haloumi
No quinoa?
Simply use all rice ie one cup of raw brown rice.
No pine nuts? No almonds?
No worries. Use swap for any chopped nuts such as walnuts, pecans, hazelnuts or Brazils. All add their own special flavour.
As a side dish
Toss a couple of spoonfuls of the finished grain salad through a bowl of mixed crisp leaves. Drizzle over a little lemon-oil salad dressing just before you serve up.
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