04/4/12
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curried grain salad

Every week for our Bradley Method class (which is tomorrow’s topic!) we bring a snack to share.  One week was a ‘meat and cheese’ (or something with protein), another was our favorite salad, and last night was some type of whole grain.  I do love my whole grains!

While grocery shopping over the weekend I didn’t even think about picking anything up for the class.  I always have an assortment of left over grains in our pantry, so the plan was to just throw a bunch of them together.  Hopefully introduce something new to the class too!

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Monday night I cooked my grains of choice – jasmine brown rice and petit little french grains similar to spelt (more on them in this post).  Turns out I didn’t have as many varieties on hand… just a lotta brown rice!

The grain combo cooked in water with sea salt and curry powder.  Super simple.  The next day after it was cooled I chopped up my veggie for crunch, and grapes for sweetness.  Add in a little oil, seasonings and sunflower seeds and it was done!  So simple, and everyone loved it!

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Curried Grain Salad
Serves 6-8 as a side

Ingredients

  • 1 1/4 cup grain combo (I used 3/4 cup jasmine brown rice and 1/2 cup spelt like grain)
  • 3 cups water
  • 2 tsp curry powder
  • 12/ tsp sea salt
  • 2 stalks celery, diced
  • 1.5 cups grapes, chopped
  • 1/3 cup sunflower seeds
  • 1 tbps olive oil
  • 1/4 – 1/2 tsp sea salt and pepper (to taste)

Directions

  1. Combine the grain, water, curry powder and sea salt in a medium pot.  Bring to a soft boil and cook uncovered for 45-55 minutes, or until the grains are tender.  Set aside to cool.
  2. Once the grains are cooled, mix in the celery, grapes, sunflower seeds, olive oil and sea salt + pepper.
  3. Serve chilled or at room temperature.

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To make this a full meal add in some chickpeas or tuna, both I plan to try!

What’s your favorite grain combo?

Heather

This finally rounds out the end of the  7 healthy salads to end (or start!) the year with.  Click on the picture to go to the other recipes!