Carrot salad with grains

February 26, 2011
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  1. 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.
  2. 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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  • Fairmount_market
  • Sagegreen

2 Reviews

Fairmount_market March 2, 2011
This looks yummy. I could imagine it working well with other grains too, like quinoa. In our house we make "confetti quinoa": a mixture or red and white, that would look pretty in such a colorful salad.
Sagegreen March 2, 2011
Thanks, Fairmount_market. Yes, you are right; this would work well with other grains, too.