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Having houseguests. Need a make-ahead grain salad that lasts a few days. I'm making Radish & Pecan Grain Salad. Other suggestions?

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beyondcelery added about 3 years ago

Insalata di Riso:

That link is the most authentic recipe I can find on the internet. (I once stayed in Italy for a couple of weeks and my friend's mother made it for our day on the beach.) It's really best with arborio rice and worth the extra effort. The vegetables can be modified according to taste. In mine, I usually put artichoke hearts, capers, diced ham, diced mozzarella cubes, and fresh peas. It keeps remarkably well in the fridge for 3 days, 6 days max.


AntoniaJames is a trusted source on Bread/Baking.

added about 3 years ago

If you make the Radish and Pecan Grain Salad, do not add the pecans until immediately before serving. Otherwise, they will become mushy and have an unpleasant texture. Also, I strongly recommend lightly toasting the pecans before tossing them in, to improve (by deepening) their flavor. They'll be more fragrant, too. ;o)

susan g added about 3 years ago

Tabbouli (with extra veg); Legumes a la greque; you can make a grain base and vary the add in's so it is different as you go along.

Sam1148 added about 3 years ago

The Tabbouli is a good suggestion. You could sub Quinioa for the wheat.

Using the tabbouli as a base. You could add drained black beans and corn, With a lime olive oil dressing and feta cheese. A very light touch of cumin really sets off the flavors for that dish.

virgieandhats added about 3 years ago

Grain salads are perfect for guests--great idea! My standby is Mollie Katzen's jeweled rice salad, which can be found here. Note that step #3 should be done just before serving! You might also consider making a lentil salad ahead (just a simple salad with vinaigrette) or a bean salad as well.

virgieandhats added about 3 years ago

Sorry! My link didn't come through:


Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

I make a corn and black bean salad with grape tomatoes, diced red onion, garlic, a lot of parsley, a nice limey vinaigrette. The colors are beautiful, it holds well, and you can use frozen corn. Alternatively, to give it a new wrinkle, roll it up in a wrap with some sour cream, cilantro, and more lime.

Sam1148 added about 3 years ago


I'm in there with the red onions. But the current crop of red onions have been sitting the warehouse for months. They're very over powering. This will depend on your source of course. It's all seasonal with onions. The Southern hemisphere crop should be coming in soon tho.

healthierkitchen added about 3 years ago

I highly recommend farro - there are many recipes on this site. It is as easy to cook as rice and can be refrigerated and then brought back to room temperature without getting hard like rice.


June is a trusted source on General Cooking.

added about 3 years ago

I've got a great recipe for a Brown Rice, Artichoke and Garbanzo salad that holds very well. message me if you want the recipe. ;)

Carecooks added about 3 years ago

Thanks for all of the great suggestions. They all look good. I have fava beans just beginning to blossom so they're not ready yet, but I'm definitely going to try that insalata di riso in the next month or so when I have a glut of them.

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