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!
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!
Curried Grain Salad
Serves 6-8 as a side
- 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)
- 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.
- Once the grains are cooled, mix in the celery, grapes, sunflower seeds, olive oil and sea salt + pepper.
- Serve chilled or at room temperature.
To make this a full meal add in some chickpeas or tuna, both I plan to try!
What’s your favorite grain combo?
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!