Gastography

The ‘I Need Healthy In My Life’ Grain Salad

This is a great good-for-what-ails-you one bowl dinner, perfect to get yourself back on track after a weekend of decadence.

Adapted from Radish and Pecan Grain Salad from Food 52

2c. mixed cooked farro, pearl barley and brown rice
1c. arugula
1c. parsley
1/2 c. fresh tarragon
1/2 lb. pecans, toasted and chopped
1/4 c. walnut oil
1/4 c. tarragon vinegar
1 c. radishes, sliced wafer thin
1/4 c. shallot, minced
1/4 c. olive oil

Set a large pot of salted water on to boil while you prepare the salad.

While the water is coming up to a boil or while the grains are cooking, mince the parsley, tarragon and shallot. Slice your radishes wafer thin.

When the water has come up to a boil, add the farro, pearl barley and brown rice. Cook until tender, 30 – 45 mins. If you’re worried about everything not cooking at the same time, cook big batches of each separately and freeze the leftovers in zipper bags for a quick weeknight meal base.

When the grains are done to your liking, drain into a colander and set aside to cool.

While the grains are cooling a bit, place your pecans into a dry pan over medium-high heat. Toast until fragrant and beginning to color. Remove from the heat and chop.

Add the rest of the ingredients to the bowl of grains, toss, season to taste with salt & pepper and serve.

Serves 2 for dinner with enough leftover for lunch.