Staff
Colorful accents of carrots, zucchini, red onion, and fresh parsley add eye appeal to this delightful combination of whole grains, topped with a tasty omega-3-rich dressing. Test kitchen tip: If you have a toaster oven, it's an easy way to roast nuts. Spread pieces on foil and set toaster to low.
Recipe Yield:
6 servings
Recipe Calories:
230
Recipe Ingredient Details:
1 cup cooked millet (1/3 cup uncooked)
1 cup cooked bulgur (1/3 cup uncooked)
1 cup cooked whole-wheat couscous (1/3 cup uncooked)
3/4 cup chopped zucchini
3/4 cup chopped carrots
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup minced fresh Italian parsley
1/4 cup raisins
DRESSING
1/4 cup walnut halves
2 1/2 tablespoons flaxseed oil
1 tablespoon walnut oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
Salt and pepper (to taste)
Recipe Instructions:
In a large salad bowl, toss together cooked grains with zucchini, carrots, olives, red onion, parsley, and raisins.
In a small skillet on medium heat, dry-toast walnuts, about 5 minutes, stirring occasionally. Place toasted walnuts on a cutting board and cover with waxed paper. Crush walnuts with a mallet or the smooth side of a meat tenderizer.
In a small bowl, whisk together remaining dressing ingredients. Stir in crushed walnuts until smooth. Pour dressing over grain-vegetable mixture and toss until well coated. Season to taste with salt and pepper and serve.
Recipe Additional Notes:
PER SERVING: 230 cal, 45% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 29g carb, 5g fiber, 69mg sodium
Thu, 2012-08-23 19:49
