Recipe courtesy of Jon-Paul Hutchins
Greek Grain Salad
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 769
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 21 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 22 mg
- Sodium
- 733 mg
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 769
- Total Fat
- 37 g
- Saturated Fat
- 8 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 21 g
- Sugar
- 8 g
- Protein
- 18 g
- Cholesterol
- 22 mg
- Sodium
- 733 mg
Ingredients
Salad:
Dressing:
Directions
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
