Radish and pecan grain salad

Discover the delightful flavors of radish and pecan in this grain salad. Tangy, crunchy, and earthy, it’s a perfect blend of freshness and nuttiness.

Ingredients:

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Instructions:

1. Start by boiling a generous amount of salted water in a large pot. Put in the grains and cook them until they are almost cooked, usually around 25 minutes. (For grains such as wild rice and wheat berries, put them in the pot first and cook for 10 minutes before adding the rest of the grains).
2. Once the grains are cooked, pour them into a colander to drain. Let them sit aside until they are warm to the touch.
3. Put all the elements together in a big bowl and mix them thoroughly. Add salt to taste.

Summary:

• Calories: 3300 kcal
• Fat: 158 g
• Protein: 45 g
• Carbs: 449 g
• Potassium: 3375 mg
• Magnesium: 784 mg