Greek Grain Salad
Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute
Show: Sara's Secrets
Episode: Amazing Grains
Rate This RecipeRead users' reviews (14)
- Recipe categories: Grains, Barley, Vegetables, Olive, Cheese, Feta, Cucumber,
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Total Reviews: 14
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By blaserre_754019
North Kingstown, RI
on August 03, 2004
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I made this recipe to take to a family get-together in Maine. Everyone loved it, especially my not-quite-three- year-old grandson. He asked for more several times! I served it with the poached salmon with tarragon sauce--Delicious!
By beemon_631794
Bellingham, WA
on July 12, 2004
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The recipe calls for two pounds of grain as opposed to what I think should read two cups for six servings.
I followed the recipe for cooking the grain and ended up with a mountain of the stuff - enough for a small army.
I used about half of the grain with the rest of the ingredients and the salad received rave reviews from all. And we had enough left over for two of three more meals.
By billthomas_614536
Highland Height...
on July 12, 2004
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Very strong salad. Hard to digest.
By auckland4924
yorba linda, CA
on July 03, 2004
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COULDN'T FINE RYE BERRIES BUT FOUND WHITE AND RED WHEAT BERRIES. WE LOVE THE CRUNCH. ALL THE FLAVORS GO GREAT TOGETHER. MY 18 YR OLD SON LOVES IT ALSO.