:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__06__20140625-grain-salad-mushrooms-daniel-gritzer-3-10f5f21cc7e5407495a462b19a7a3b7b.jpg)
Ingredients
-
1/2 cup plus 1 tbsp extra-virgin olive oil, divided
-
1 pound / 400 gm cremini mushrooms, diced
-
1 large (12-ounce) leek, diced
-
2 medium cloves garlic, thinly sliced
-
1 tsp picked thyme leaves, minced
-
Kosher salt and freshly ground black pepper to taste
-
1/4 cup plus 2 tbsp cider vinegar, divided
-
6 cups cooked whole-grain spelt (from about 24 ounces dry)
-
2 small cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
-
1/2 cup minced flat-leaf parsley
-
1/4 cup minced chives
Directions
In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.
-
In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls.
A very healthy salad which is as good as a complete meal.
No comments:
Post a Comment