LENTIL, GRAIN AND MUSHROOM SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Drain the wheat berries. Bring a medium saucepan of water to a boil. Stir in the wheat berries and 2 teaspoons of the salt. Lower the heat and simmer, partly covered, 20 minutes. Stir in the barley and rice. Partly cover, and cook until the grains are just tender, about 30 minutes. Drain and cool.
- Meanwhile, bring another medium saucepan of water to a boil. Stir in the lentils and 1 1/2 teaspoons of the salt. Lower the heat and simmer, partly covered, until the lentils are just tender, about 20 minutes. Drain and cool. In a large bowl, combine the grains and lentils.
- In a food processor, combine the basil leaves, 3/4 cup of the olive oil, the vinegar, the remaining 1 1/2 teaspoons salt and the pepper. Puree until smooth. Pour the dressing over the grains and lentils, and toss. The salad can be prepared to this point 1 day ahead. Cover and refrigerate, but let the salad return to room temperature before proceeding. Add the mushrooms to the salad and toss well. Adjust the seasoning, and add oil if the salad seems dry. Garnish with basil sprigs.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 1 gram
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Meno Pagal
p.m44@aol.comI love this salad! It's so flavorful and satisfying. I've been eating it for lunch all week and I'm not getting tired of it.
David Aletor
d38@hotmail.comThis salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Stellastina Appiah
sappiah24@hotmail.co.ukI've made this salad several times and it's always a hit. It's a great make-ahead salad for busy weeknights.
afzall kaha afzall kaha
k.afzall@hotmail.co.ukThis salad is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped walnuts or almonds for a bit of crunch.
Charlie Kuriwchak
c-k8@hotmail.comI love the addition of the mushrooms to this salad. They add a nice umami flavor.
Andrea Dias
a@yahoo.comThis salad is a great way to use up leftover lentils and grains. It's also a great way to get your daily dose of vegetables.
MD SHORI FUL Mia
md_s29@aol.comI made this salad for my family and they all loved it. My kids even asked for seconds! I'm so glad I found this recipe.
Ziblim Latifa
latifa56@gmail.comThis salad is perfect for a summer picnic or barbecue. It's light and refreshing, but also filling and satisfying. I love the combination of flavors and textures.
khyber ALI
a.k63@yahoo.comI'm not a huge fan of lentils, but I really enjoyed this salad. The grains and mushrooms helped to balance out the flavor of the lentils. I'll definitely be making this again.
Mh Sagor
m-s88@gmail.comThis salad is so easy to make and it's so delicious! I love that I can make it ahead of time and it still tastes great the next day. I've been eating it for lunch all week and I'm not getting tired of it.
Sk Mariyam
m-sk7@yahoo.comI made this salad for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the mushrooms. They added a nice earthy flavor to the salad.
Namusoke Sophia
namusoke-s16@hotmail.frThis salad is amazing! I love the combination of lentils, grains, and mushrooms. It's hearty and filling, but also light and refreshing. I'll definitely be making this again.