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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Yasmine “Tery” Villar
[email protected]This salad is a great way to get your daily dose of fiber. It's also very low in calories.
Akshara Rani
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this salad. The dressing is the perfect balance of flavors.
Mk Pathan
[email protected]This salad is a great way to use up leftover rice. It's also very healthy and filling.
Blessing Edwin
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's also very easy to make.
Laxmi Dangoriya
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
unicorn squad
[email protected]I made this salad for a party and it was a big hit. Everyone loved the unique flavor combination.
Two_squash180
[email protected]This salad is a great way to use up leftover mushrooms. I also love that it's a no-cook recipe.
Jibon Kumar
[email protected]I've never been a big fan of brown rice, but this salad changed my mind. The dressing really brings out the flavor of the rice.
calebtsmith
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Annie Tah
[email protected]I love how versatile this salad is. You can add or remove ingredients to suit your taste.
Tahsin Siddique
[email protected]This salad is a great way to get your daily dose of veggies. It's also very filling and satisfying.
Delonna Tracy
[email protected]I wasn't sure about this salad at first, but I'm glad I tried it. It's surprisingly delicious! The dressing is the perfect balance of sweet and tangy.
Jubril Ayomide
[email protected]This salad is so easy to make and it's packed with flavor. I love the crunch of the endive and the nutty flavor of the brown rice.
AlfaSulaiman Al-Internety
[email protected]I've made this salad several times now and it's always a winner. It's a great way to use up leftover brown rice and it's also very healthy.
yolonda sifuentez
[email protected]This salad was a hit at my last dinner party! The combination of brown rice, mushrooms, and endive was unique and flavorful. I also loved the dressing, which was light and tangy.