We’ve gotten wonderful feedback from the last two
recipes we posted from JFS Chef Hugo Perez, so we thought we’d share another
one today!
This salad is perfect for the end of summer and as we
transition into fall. Here is the recipe:
Summer Grains Salad
Makes 20 servings
Ingredients:
¾ cup EACH brown rice, quinoa, whole buckwheat or kasha,
and pearled barley
7 cups of water
For the dressing:
½ cup EACH green bell pepper and red bell peppers
½ cup diced red onion
¾ cup dried cranberries
4 garlic cloves, minced
½ cup lemon juice
1 bunch fresh chopped parsley
2 tablespoons kosher salt
½ tablespoon lemon pepper seasoning
½ tablespoon black ground pepper
¾ cup olive oil
¾ cup balsamic vinegar
Directions:
- In a stockpot, bring 4 cups of water to boil. Add barley and rice and bring them to boil. Reduce heat and cover; let it simmer for about 30 minutes or until water is absorbed and grains are soft and non-sticky.
- In another stockpot, bring 3 cups of water to boil. Add kasha and quinoa and bring them to boil. Reduce heat and cover; let cook for about 10 minutes until all liquid is absorbed.
- Cool grain in shallow pans and keep refrigerated till ready to use.
- To make the dressing, wash and dice or chop all vegetables. Combine them all with the rest of ingredients in a bowl after tasting to adjust for seasoning.
- Add grains and toss everything together. Keep salad covered and chilled till serving (note: salad can be made a day in advance – it holds well cold.)
Looks delicious - we hope you enjoy it!
Shabbat Shalom!
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