It is too hot to cook anything in the oven these days, so I’m making this salad.
In fact… it’s even vegan. I don’t know what’s come over me. Is it the heat?
Do not misunderstand me. As a person who used to live in an apartment that was so cold in the winter I had to turn on the hot water in the shower in the evening to warm the place up, you will never hear me complain about being hot. But I will do some things to cut down on the amount of sweating I do. So… salad.
Here’s what happened.
The recipe calls for farro, which I didn’t have. This is a President’s Choice rice and grain blend.
While the rice and grains were cooking, I got chopping.
Drained the cooked brown rice and grains.
While that was draining, the onions were cooked.
So was the apple.
The apple cider vinegar, olive oil and thyme went into the serving dish.
The cooked onion and apple plus the pecans were added to the vinaigrette and tossed.
The drained rice and grains were added, then the salad was cooled in the refrigerator.
The original recipe is here:
Brown rice with barley and spelt, apple and pecan salad
1-1/2 cup brown rice with barley and spelt blend
Salt to taste
1/4 cup olive oil, divided
1/2 medium red onion, chopped
1 large gala or granny smith apple, cored and chopped
1 teaspoon dried thyme
3 tablespoons apple cider vinegar
3/4 cup chopped toasted pecans
Black pepper to taste
Bring 3 cups salted water to a boil in a medium saucepan. Add brown rice with barley and spelt blend to the water and simmer, uncovered, for 20 minutes.
Drain in a colander.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the red onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
In serving bowl, combine apple cider vinegar, remaining olive oil, black pepper and dried thyme. Add cooked onions and apples, pecans and drained rice blend. Toss to coat. Refrigerate for 2 or more hours before serving.