This is a very vegetable forward grain salad, which is how I like to make them. Grain salads can be a bit heavy, especially if you are using spelt, or farro or barley, which are pretty dense grains. I like the grains to be a little outnumbered by the vegetables—you still get plenty of texture and chew and all those great nutrients with a smaller ration of grains to greens. The amount suggested? Mere suggestions. Play around with proportions, and vegetables, and grains. “Tis but a boilerplate recipe. You can use absolutely any cooked whole grain that you like …
For those of you who don't think a green salad can be satisfying and satiating, this is a must-try.
It's hard to make a summer produce pasta that not a stunner.
“I am a big fan of Katie Workman, and as the mother of four, a big fan of delicious dinner recipes. So Katie writing a cookbook about dinner?
A perfect combination and then some!”—REE DRUMMOND, author of The Pioneer Woman Cooks