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Suggest a better descriptionIn a medium saucepan over high heat, bring 2 cups lightly salted water to a boil. Add barley, cover, reduce heat to low, and cook 30 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2-1/2 cups lightly salted water to a boil. Add brown rice, cover, reduce heat to low, and cook for 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2 cups lightly salted water to a boil. Add wild rice, cover, reduce heat to low, and cook 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a large bowl, combine cooled barley, brown rice, wild rice, onion, celery, and walnuts (if used). In a small bowl whisk together vinegar and lemon juice; whisk in oil gradually, then add dill, mint, cilantro, and parsley. Season with salt and pepper. Pour dressing over grains and toss to coat well. Serve at room temperature. Although Im 99.9999999999% vegetarian now (for fat reason only!) I still love this. Ill make it with Campbells nonfat beef broth (remember: for fat, not ethics!) because I love the rich beefy flavor, and the wonderful chewiness of the grain. I use lots of fresh black pepper when I sit down to munch. Recipe by: Christine Muehling CF_Muehling@CSI.com Posted to EAT-LF Digest by "Christine F. Muehling"
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 8 servings | ||
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Calories: 266 | ||
Calories from Fat: 54 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 225.9mg | 6 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 42.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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