Brown Rice with Barley and Spelt, Apple and Pecan Salad

It is too hot to cook anything in the oven these days, so I’m making this salad.

It’s vegetarian.
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.

Brown rice with barley and spelt blend.

Brown rice with barley and spelt blend.

While the rice and grains were cooking, I got chopping.

Red onions.

Chopped red onions.

Chopped red onions.

Pecans.

Chopped pecans.

Chopped pecans.

Apples.

Apples.

Apples.

Drained the cooked brown rice and grains.

Draining the brown rice and grains.

Draining the brown rice and grains.

While that was draining, the onions were cooked.

Cooking the red onions.

Cooking the red onions.

So was the apple.

Add the chopped apple.

Add the chopped apple.

The apple cider vinegar, olive oil and thyme went into the serving dish.

Apple cider vinegar, olive oil and thyme.

Apple cider vinegar, olive oil and thyme.

The cooked onion and apple plus the pecans were added to the vinaigrette and tossed.

Onion, apple, pecans and vinaigrette dressing.

Onion, apple, pecans and vinaigrette dressing.

The drained rice and grains were added, then the salad was cooled in the refrigerator.

Brown rice with barley and spelt, apple and pecan salad.

Brown rice with barley and spelt, apple and pecan salad.

The original recipe is here:
http://www.wholefoodsmarket.com/recipe/farro-apple-and-pecan-salad

Brown rice with barley and spelt, apple and pecan salad

Ingredients

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

Method

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.

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