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Grains of the Gods

via mark bittman

via mark bittman

Mark Bittman posted a graphic last week that I loved, for both its beauty and its simplicity.  I love grain salads in the summertime — they’re easy to make ahead of time for a BBQ, they keep well in the fridge, and they’re amazing 1-dish meals that leave you satisfied but not stuffed.  Inspired after seeing this image, I made a favorite recipe for dinner last night.  The core grain is farro, a wheat most commonly grown in Italy.  With a chewy texture and rich, nutty flavor, it’s distinct, crave-worthy, and our kids even eat it!  Here’s my go-to recipe:

  • 1-2 cups of farro (boiled and drained)
  • Blanched asparagus + snow peas
  • Halved cherry tomatoes (we plucked ours from the garden — whoo hoooo)
  • 2-3 Tablespoons of chopped dill
  • Dressing (1/2 C olive oil + 1/4 C balsamic + salt + pepper)
  • Feta cheese to taste

What’s your favorite grain-based salad (if you’re a grain eater)?  And if you don’t eat grains, why not?

3 Comments Post a comment
  1. Angela Burke #

    I love one that you originally made for me way back in the day on 2nd Ave. In fact, I think it’s called BT’s special salad in my recipe box.

    Top a bed of fresh baby spinach leaves with couscous, halved cherry tomatoes, diced cucumbers, Kalamata olives, drained garbanzo beans, feta and a simple lemon vinaigrette.


    June 17, 2013

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