Tri-Grain Salad

Today I showed up for babysitting and my clients were not home. They had not called me or texted me or emailed me. I thought that I was supposed to come today, but the driveway gate was closed and no one answered the door when I rang. So, I had the evening off to cook. I went straight away to Staff of Life Market in the mid-town area of Santa Cruz. For the vegans and veggies out there, Staff of Life is amazing. They have vegan hot food bar choices, baked goods, and tons of supplements, flours, and starches. Amazing.

I decided I wanted to make a multi-grain, multi-pulse salad. What came out was delicious, though a little soggy. My landlord thought it even looked, smelled, and tasted great. She usually looks at my food with a big “Huh” on her face and says “oh, that looks interesting”. It was salty, sweet, tangy with a variety of textures.

Ingredients

  • 1/2 cup brown rice
  • 1/2 cup red lentils
  • 1/2 cup soft wheat berries
  • 5 medjool dates (you could use dried apricots instead)
  • 1/4 cup dried unsweetened cranberries (you could use raisins if you prefer)
  • 1 can chickpeas
  • 1 large carrot
  • 1/2 pkg. steamed yellow corn
  • 1/4 cup millet
  • 1 tbsp. minced garlic
  • 1 avocado
  • 1 egg (optional)
  • salt
  • pepper
  • pineapple salad vinegar (use whatever vinegar you have on hand)
  • sunflower oil
  • agave nectar

1. Boil a large pot of water. While water is boiling, chop carrots, dates, and avocados. Put wheat berries and rice into pot. Let boil for five minutes. Add red lentils to the pot. Boil another five minutes. Add carrots to the pot and boil. After five minutes, add millet and boil all grains until done. Then add an egg and stir. The egg is definitely optional if you want a vegan dish.

2. While the grains are cooking, microwave steam in the bag corn. You could definitely use fresh corn and I recommend doing that, but I had the frozen corn handy. Do not use canned corn. Do not use canned corn ever. If you use canned corn I will stop speaking to you because it is revolting.

3. Add dates, corn, cranberries, avocado, and chickpeas to a large bowl. Add some salt and pepper to this mix. Add minced garlic to this mix.

4. When the grains are done cooking, drain them over the sink very very well. Like through a flour sifter. I did not do this and my salad came out a little wet. Then add them to the dried fruit and chickpea mix. Add more salt and pepper to taste. Add salad vinegar (I think this would be bomb with balsamic vinegar or rice vinegar) and sunflower oil. Mix until combined. I let mine cool a bit. I think it would be even better refrigerated. Then I added pesto on top of this and mixed.

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