Whole-grain spelt salad with leeks and marinated mushrooms
Discover a flavorful combination of whole-grain spelt, tender leeks, and marinated mushrooms in this delightful salad. Perfect for a satisfying meal!
Ingredients:
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 450g cremini mushrooms, diced
- 1 large (12-ounce) leek, diced
- 2 medium cloves garlic, thinly sliced
- 1 teaspoon picked thyme leaves, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons cider vinegar, divided
- 6 cups cooked whole-grain spelt (from about 680g dry)
- 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
- 1/2 cup minced flat-leaf parsley
- 1/4 cup minced chives
- Espelette pepper powder, for garnish (optional)
Instructions:
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Cook the mushrooms by stirring until they are soft and their liquid has disappeared, approximately 5 minutes. Then, add the leek, garlic, and thyme, season with salt and pepper, and cook until the leek is soft as well, about 4 minutes. Transfer the cooked ingredients to a large bowl and mix in 1/4 cup of cider vinegar. Allow it to sit for 15 minutes.Combine spelt, cucumbers, and the cooked mushroom-leek mixture in a large bowl. Add the remaining 6 tablespoons of olive oil, 2 tablespoons of cider vinegar, parsley, and chives. Season with salt and pepper. Divide the salad into serving bowls and sprinkle with espelette pepper, if desired.
Summary:
- Calories: 4834 kcal
- Fat: 148 g
- Protein: 168 g
- Carbs: 779 g
- Potassium: 6819 mg
- Magnesium: 1541 mg