RECIPES FOR HEALTH Cooked Grains Salad With Tomato Vinaigret

[herbsandhelpers]

RECIPES FOR HEALTH
Cooked Grains Salad With Tomato Vinaigrette

You can use a variety of grains in this salad. I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.

Ingredients

1/2 pound ripe, locally grown tomatoes

1 garlic clove, green shoot removed, finely chopped or puréed

Salt and freshly ground pepper to taste

2 tablespoons sherry vinegar or red wine vinegar

2 tablespoons extra virgin olive oil

4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination

Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)

1 medium cucumber, seeded and diced

1/4 cup chopped fresh dill, parsley or tarragon, or a combination

Method

1. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. Add the remaining ingredients, toss together and serve.

Yield: Serves four to six.

Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.

Nutritional information per serving (four servings): 320 calories; 11 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 7 grams dietary fiber; 21 milligrams sodium (does not include salt added during preparation); 10 grams protein

Nutritional information per serving (six servings): 214 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 14 milligrams sodium (does not include salt added during preparation); 7 grams protein

Recipe by Martha Rose Shulman