Tuesday, August 14, 2007
RECIPE ~ Grain Salad with Mixed Herb Pesto
Yum! Summertime, picnics, barbecues... all call for a fresh and herby side salad other than potatos or macaroni. Pictured here using buckwheat and a pesto made with basil, thyme, oregano, chives, mint, parsley and walnuts.
1 cup packed mixed fresh herbs* (about 2 cups loose)
3 cloves garlic, chopped
1/4 cup walnuts (or pine nuts or blanched almonds)
1/4 cup olive oil
1/2 tsp sea salt
water as needed
In a food processor, pulse the herbs until coarsely chopped. Add the remaining ingredients and process until an even paste is formed (can be completely pureed, but leaving it a little chunky is nice, too). Add a bit of water to reach the consistency you'd like (I added around 3 tablespoons of filtered water).
2 cups whole grain (brown rice, quinoa, buckwheat, etc), washed
4 cups water
batch of pesto (recipe above)
2 cups spinach, washed and torn
Bring grain and water to a boil then simmer for 20 minutes (quinoa, buckwheat, barley) or 45 minutes (brown rice) until cooked. Fluff with a fork and let cool in a large bowl. When cool, stir in pesto until well combined. Stir in spinach, taste and adjust seasoning, and spoon into a decorative serving bowl. Garnish with fresh herb leaves and a sprinkling of walnuts. Serves 4.
*NOTE: Use any fresh herbs you like, such as oregano, sage, mint, lemon balm, cilantro, parsley, sage, etc. Be sure to include basil if you want that familiar pesto flavour.
FOR INDIVIDUAL DOSHAS
VATAS choose quinoa, rice or kasha
PITTAS choose whole barley, couscous or rice; choose blanched almonds; replace spinach with other leafy greens; reduce salt
KAPHAS choose whole barley, buckwheat or quinoa; replace nuts with sunflower or pumpkin seeds; reduce oil and salt