Our Ancient Whole Grain Blend of farro, freekeh, grano, red rice and both rye and wheat berries makes for a super hearty and healthful salad. This recipe uses lemon and honey vinaigrette to mix Ancient Whole Grain Blend with garbanzo beans and walnuts.
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients
Makes 8 servings
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3 Cups Water
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6 Tablespoons Extra Virgin Olive Oil, divided
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1 Cup Sliced Carrots
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1/2 Cup Red Onion, thinly sliced
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2 Cloves Garlic, minced
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6 Cups Fresh Kale, chopped
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1 Cup Chickpeas, cooked
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2 Tablespoons Lemon Juice
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1 Tablespoon Dijon Mustard
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1 Tablespoon Honey
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1/2 Cup Raw English Walnuts, chopped
Directions
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Bring water to a boil, and add Ancient Grain Blend. Return to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, until grains are tender. Drain and set aside.
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Heat 2 tablespoons olive oil over medium-low heat. Sauté carrots for 3 minutes, then add onion and garlic and sauté briefly, until softened. Add kale in batches until just wilted. Add beans, then remove from heat and mix in grains.
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Whisk together lemon juice, mustard and honey in bowl. Slowly pour in 1/4 cup olive oil.
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Pour dressing over grain mixture, sprinkle with walnuts. Serve warm, room temperature or cold.