Four Grain Salad

April 26, 2012

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers

A healthy lunch choice.
Four Grain Salad

  • Ingredients:
  • 1/2 cup brown rice
  • 1/2 cup black heirloom rice
  • 1/4 cup barley
  • 1/4 dried winter wheat berries
  • 1 large sweet onion, rough chopped
  • 6 ounces grape tomatoes, sliced
  • 4 green onions, sliced
  • 1 tablespoon toasted sesame oil
  • 6 ounces sliced white mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup toasted chopped pecans (optional)

Prepare the brown rice, black rice, barley and dried winter wheat berries in one medium saucepan according to the directions on the brown rice package. While rice is cooking, in a large sauté pan heat toasted sesame oil. Add onions and cook until translucent (approximately 5 minutes). Stir in mushrooms and cook for an additional 4 minutes. Set aside. Remove cooked grains from heat and fold in onion and mushroom mixture, sliced tomatoes and green onions. Serve warm or room temperature.

Optional: can be served with toasted chopped pecans.

  • Serves: 4 to 6
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Difficulty: easy

Recipe courtesy of Brenda Anderson for Salted and Styled
Photography by Chia Chong
Styling by Libbie Summers

Libbie’s Food Styling Props: (Image 1) Base is slate tiles from Home Depot; Background is Gray Felt; Salad is inside a large jar that is actually marked “coffee” on the other side that I picked up in Colorado ages ago; Utensil is actually a wooden handled serving fork (can’t see the tines) with a piece of natural twine tied on the end from Habersham Antiques Market; wooden serving bowls are from World Market, Vintage green bakelite handled forks from Wertz Brothers Antique Mart; linen is a velvet trimmed natural linen kitchen towel that I picked up in France 2 years ago. It has no tags on it…I so wish I could tell you how to get some because it is beautiful. (Image 2) Base is slate tile, Wooden bowls are borrowed from Amy Zurcher at shopSCAD; Bowls are sitting on folded natural paper towels; forks are the same in the above image.


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