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Author Notes: After cooking long grain brown rice with teff using carrot juice, I had a lot left over. I had cooked 1 cup of rice with 1/4 cup of brown teff in 1 1/4 cups of water and 2 cups of carrot juice with an inch of fresh ginger. So I wanted to use raw carrots with these grains in a salad. This is what I created. —Sagegreen
- 2 handfuls of baby mixed greens, black cress included
- 1 1/2 cups cooked brown rice with teff
- 1 cup peeled grated organic carrots
- 2 ounces Bulgerian sheep's feta or goat cheese, crumpled
- 1 sliced thin ring of red onion
- 1 tablespoon fresh grated ginger
- 2 ounces pepitas
- 2 ounces premium dried cranberries
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 tablespoon Meyer lemon juice
- 2 teaspoons fish sauce
- 2 teaspoons fresh lime juice
- sprinkle of sea salt
- Arrange the greens on two plates. Divide the cooked grain and add that next. Create a ring of grated carrots on each plate next. Layer the onion, pepitas, cranberries and cheese on top. Float the mint leaves next.
- Mix the olive oil together with the remaining ingredients to make a dressing. Pour over the salads just before eating and toss. Sprinkle with salt lightly.
- This recipe was entered in the contest for Your Best Carrot Recipe