for you, melissa.
soak a mixture of quinoa, hulled raw buckwheat, and millet several hours or (better) overnight in 1.5 cups of water for every cup of grains. make note of how high the water is, rinse and drain several times, and then re-fill with fresh, cold water. add salt (you know, about the right amount, but too much is okay, too, because we are going to add bunches of stuff to it) and cook by covering, heating to a boil, and then reducing the heat to low. meanwhile, saute some onions on high enough heat to brown the suckers. you can roast in the oven, steam, or saute the following veggies: finely chopped greens like kale, carrots or other roots, zucchini, and fennel bulb. add all those veggies, plus frozen green peas, crumbled bleu cheese (i like rogue’s smokey blue best, but any quality, raw milk cheese will do. raw milk is important because this is a cultured moldy cheese… it needs a living medium to do best! point reyes makes a lovely blue, if you are in california…) fresh minced garlic and flat-leaf parsley, plus any other herbs you like (i like thyme with these things, and rosemary, too) to the cooked grain mixture in a large salad bowl. toss with apple-cider vinegar to taste. dried mustard powder makes a wonderful addition, too. when it tastes good to you, adjusting things like salt and vinegar, and adding oil if it seems too dry (try flax seed oil, but olive will work, too) top with halved hard-boiled eggs, toasted walnuts (soak walnuts for 10-15 minutes, or longer, in salt water before toasting in the oven at about 375… they’ll be much less bitter and lovely!), some more minced fresh herbs, and maybe some of the fennel tops to decorate. i wish i’d taken a picture one of the many times i’ve made large bowls of this beautiful salad. next time, gadget, next time.
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