WEEKLY RECIPE-FIVE GRAIN SALAD WITH DRIED CHERRIES & DILL

Ingredients
2 cups cooked farro
1 cup cooked kamut
1 cup cooked black quinoa
1 cup cooked millet
1 cup cooked barley
(All of these grains are cooked 2 parts water to one part grain until all the water is absorbed)

1 cup kohlrabi (peeled cut into matchsticks)
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons red wine vinegar
1 cup dried cherries tablespoon chopped fresh fennel frond
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
1. Combine all the ingredients in a large bowl.

2. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving.

3. Remove from the refrigerator and serve at room temperature.

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