Dakota's five-grain salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | ;Water |
| 4 | cups | Mixed grains* |
| 1 | cup | Diced avocado |
| 1 | cup | Diced yellow pepper |
| 1 | cup | Chopped arugula |
| 1 | cup | Finely diced red cabbage |
| 4 | tablespoons | Finely crumbled blue cheese |
| 8 | tablespoons | Olive oil |
| 4 | tablespoons | Lemon juice |
| 3 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
Directions
*Soft wheat berries, hard wheat berries, buckwheat groats, rye and barley.
Bring water and grains to a boil, then simmer 20 to 25 minutes until cooked but still firm. Drain and cool. Toss grains with remaining ingredients.
Severson is particularly fond of this salad, saying: "I like that the background tastes don't overpower the grains. When you're finished, you feel like you've done something good for yourself." From Executive chef Jim Severson/Dakota's/600 N. Akard/Dallas, TX in "Texas Monthly." July 1993, Vol. 21, No. 7. Pg. 136. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-03-94