The beauty of a salad of grains and greens is that it's so versatile: It can be as hearty and filling as you like, all the while providing a solid foundation to build off. A squeeze of blood orange on top? Go for it. Thinly sliced radishes? Sounds delicious. Crumbled goat cheese? Yes, please. And, if it uses sturdy greens, it's also a great dish to travel with you to work or a potluck.
For all of these reasons, we adore eating our greens with our grains. Here are 10 excellent ways to do so:
Spanish Chickpeas with Kale by Love and Lemons
Scallion and Coconut Rice with Pork by gingerroot
Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds by Ann S
Aristotelian Rice and Peas by Nicholas Day
Celery and Za'atar Tabouli by drbabs
Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice by Gena Hamshaw
Radish and Pecan Grain Salad by Amanda Hesser
One Pot Kale and Quinoa Pilaf by deenisebat
Rainbow Chard and Wild Rice Salad with Blood Orange Vinaigrette by Elizabeth Stark
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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