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Warm Breakfast Grain Salad
Full-of-flavor and whole-grain goodness, this healthy breakfast salad offers the perfect combination of chewy, crunchy, tart, and sweet.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Servings:
4
servings
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1/4
cup
uncooked red rice
1/3
cup
uncooked steel-cut oats
1/4
cup
uncooked black rice
1 1/4
cups
water
(See note #1)
1/8
teaspoon
salt
2/3
cup
water
(See note #2)
1/3
cup
dried cranberries
1/4
cup
chopped dried apples
1/3
cup
chopped raw walnuts
DRESSING
1/3
cup
frozen orange juice concentrate
1
cup
full-fat, canned coconut milk
1
pinch
salt
GARNISH
1/2
cup
pomegranate seeds (half a pomegranate) – optional
1
bosc pear
Instructions
Place oats and red rice in a dry saucepan and turn heat to low. Toast grains over low heat for 8 minutes, stirring often. (See note #3.)
Place black rice in a separate dry saucepan and toast over low heat for 8 minutes, stirring often. (See note #3.)
Add 1 1/4 cups water and 1/8 teaspoon salt to oats and red rice. Cover, and bring to boil.
Add 1 1/4 cups water to black rice. Cover, and bring to boil. (See note #2.)
When grains come to a boil, turn heat to low. Simmer grains for 25 to 30 minutes until all water is absorbed.
Meanwhile, combine dressing ingredients in a small pitcher or other container. Set aside.
When grains are done cooking, stir in dried fruit and walnuts.
Serve grain salad warm topped with dressing and garnished with pears and pomegranate seeds if desired.
Notes
1. If doubling this recipe:
use 2 1/4 cups of water (instead of 2 1/2 cups) for the mixture of red rice and oats.
use 1 1/8 cups of water (instead of 1 1/3 cups) for the black rice.
increase toasting time by 5 to 8 minutes.
3. Pecans or pumpkin seeds can be used instead of walnuts.