Adapted from Gourmet, June 2009. Feel free to use any grain here, or a combination of grains (just note that different grains may have different cooking times). Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.
For the salad:
6 cups cooked Spelt berries*, cold or room temperature
1 red bell pepper, diced
1 orange bell pepper, diced
1 cucumber, diced (about 1 cup)
1 cup shredded or diced carrots
1 bunch green onions, thinly sliced
2 tbsp. chopped dill
1 tbsp. chopped tarragon (or you favorite herbs)
For the dressing:
1/2 cup olive oil
2 tbsp. sherry vinegar
zest of 1 lemon
1 tbsp. salt
1 tsp. freshly ground pepper
Whisk the dressing ingredients together until well-combined. Set aside.
In a very large bowl, toss the salad ingredients together until well-combined. Drizzle with the dressing until evenly coated.
Serve or refrigerate for up to 3 days.
Makes 4 entree-sized portions or 8 side-sized portions.
*To cook Spelt berries, combine 2 cups uncooked grains with 6 cups water. Bring the water to a boil, cover and reduce to medium-low. Simmer until the spelt is tender, but still al dente (about 1 – 1.5 hours). If you’ve got a pressure cooker, you can also cook the grains in there for 40 minutes or so.