This one is a charmer, especially if you’re looking for a salad/bowl to hold you from lunch onward. For the three grains, I used a combination of spelt, brown rice, and pearled barley…for color and texture differences.
For two people, you will need:
- 1 cup grains, hopefully a combination of brown rice, spelt, and pearled barley (I am sure a little quinoa would fit in here well, too)
- 1/4 cup diced, red onion
- about 10 grape tomatoes, yellow, red, orange, halved
- 5 or 6 Klamato “brown” grape tomatoes (or other), quartered into wedges
- 1/3 cup well-crumbled feta
- 1 mini cucumber, peeled (leave some peel strips for color), quartered lengthwise, then diced
- 6-8 basil leaves, stacked, rolled into a “cigar”, and sliced crosswise
- extra-virgin olive oil (better for us than canola, because of the processing)
Heat the oven to 425 degrees.
Bring 1+1/2 cups flavored water (chicken bouillon, crushed garlic clove, wedge of onion, salt and pepper–pick at least one of those so your water isn’t just plain) to a boil.. Rinse the grains and drain. When the water boils, add the grains and simmer for 15 minutes. At that point, turn off the heat, put a lid on the pan and allow the grains to absorb the flavored water and plump up, 12-15 minutes more.
Meanwhile, place the halved multi-colored tomatoes in a bowl and drizzle with olive oil. Add garlic salt and pepper. Roast in the oven at 425 for about 12 minutes until they are browning. When finished, allow them to cool, then chop.
When you have all ingredients ready, put all (except the Klamatoes) together and stir lightly, adding a TBL of the olive oil.
Arrange your salad in bowls (atop chopped romaine lettuce for extra volume, if you wish), and decorate with the Klamatoes and a bit of pepper.