BROWN RICE SALAD WITH MUSHROOMS AND ENDIVE
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob's Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I've given you a choice.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 2h
Yield Serves 6
Number Of Ingredients 19
Steps:
- If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
- When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 527 milligrams, Sugar 3 grams, TransFat 0 grams
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sadat sdk
[email protected]Yum!
Abdul Sattar Laghari
[email protected]This salad is so refreshing and flavorful! I love the combination of brown rice, mushrooms, and endive. The dressing is also delicious. I will definitely be making this again and again.
Amanda Collins
[email protected]This salad was just okay. The flavors were a bit too subtle for my taste. I think it needed more herbs or spices.
marziyeh samaei
[email protected]This salad was a great way to use up leftover brown rice. It was also a nice change from my usual salad routine. I'll definitely be making this again.
Technical Emon
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some grilled chicken or shrimp to make it a more complete meal.
Jaam Abid
[email protected]This salad was delicious! The dressing was light and flavorful, and the mushrooms and endive added a nice texture. I would definitely recommend this recipe.
Xochitl Alatorre
[email protected]This salad was a bit bland for my taste. I think it needed more seasoning. Otherwise, it was a healthy and easy meal.
Samy Henderson
[email protected]This salad was easy to make and packed with flavor. I loved the combination of brown rice, mushrooms, and endive. The dressing was also delicious. I will definitely be making this again.
Ui Walsh
[email protected]I'm not usually a fan of brown rice, but this salad changed my mind. The dressing is so flavorful and the mushrooms and endive add a nice crunch. I'll definitely be making this again.
Felicia Armand
[email protected]This brown rice salad was a hit at my last potluck! Everyone loved the combination of flavors and textures. The mushrooms and endive added a nice earthy flavor, while the dressing was light and refreshing. I will definitely be making this again.