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
Ingredients
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2
handfuls of baby mixed greens, black cress included
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1 1/2 cups
cooked brown rice with teff
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1 cup
peeled grated organic carrots
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2 ounces
Bulgerian sheep's feta or goat cheese, crumpled
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1
sliced thin ring of red onion
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1 tablespoon
fresh grated ginger
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2 ounces
pepitas
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2 ounces
premium dried cranberries
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1/4 cup
chopped fresh mint leaves
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2 tablespoons
olive oil
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1/2 teaspoon
Dijon mustard
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1 tablespoon
Meyer lemon juice
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2 teaspoons
fish sauce
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2 teaspoons
fresh lime juice
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sprinkle of sea salt
Directions
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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.
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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.
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