5 Grain Superfood Salad

Heinen’s 5-Grain Superfood Salad

Start to finish: 45 minutes
Hands on time: 25 minutes

There’s a lot of talk about superfoods nowadays and how certain foods are packed with vitamins and minerals. This salad is my stab at throwing all the good stuff in one bowl and making dinner out of it. Good for you is a fine goal, but delicious… now that’s what I’m talking about.

A combination of brown rice, pearled durum wheat, red rice, sprouted brown rice and wild rice, Heinen’s Whole Grain 5 Blend™ has the perfect texture for a chilled summer salad. Chewy and flavorful, the kale, blueberries, mango and almonds all add to a healthy, yet tasty stand-alone vegetarian meal for four or a lovely side to grilled chicken, beef, pork or fish.

It’s that easy: It’s almost as hard to find a ripe mango in the grocery store as it is to find a ripe avocado. A ripe mango yields to pressure in the much the same way as an avocado. They also turn more golden hued. The pit inside is wide and flat. I run a knife down through to the pit and quarter it, then wedge the knife between the pit and flesh and carve it away.

Ingredients:

3 tablespoons olive oil
1 onion, diced
1 box (8 oz) Heinen’s Whole Grain 5 Blend™, rinsed
2 1/2 cups vegetable broth
2 cups thinly sliced lacinato kale, tough ribs removed
2 tablespoons lemon juice
1/4 teaspoon salt plus more for sprinkling
Freshly ground black pepper
1 cup blueberries
1 ripe mango, peeled, pitted and diced
1/4 cup slivered almonds
1/2 cup crumbled feta cheese

Preparation:

Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. When the oil shimmers, add the onion and cook for two minutes or until it begins to soften.  Add the Whole Grain 5© and stir to coat the grains with the fat in the pan. Pour in the broth and bring to a simmer. Cover, lower the heat to low and cook at a bare simmer for about 30 to 35 minutes or until tender.

Stir in the kale and toss so that the kale wilts in the hot grains and let rest for 5 minutes.

In a large bowl, whisk together the lemon juice, salt, a few grinds of pepper, and the remaining 2 tablespoons olive oil and add the warm grain, blueberries, mango and almonds. Toss to blend and taste for seasoning, adding more salt, pepper or lemon if it needs it. Gently fold in the cheese and serve warm or at room temperature.

In the glass: Look for a bottle of Sauvignon Blanc from Cloudy Bay.

Serves 4 as a meatless main course or 6 to 8 as a side dish.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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