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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 Time15 minutes
Cook Time35 minutes
Servings: 4 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

DRESSING

  • 1/3 cup frozen orange juice concentrate (found in the freezer section of grocery stores)
  • 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 you want to double this recipe, use 2 1/4 cups of water for the red rice and oats and use 1 1/8 cups of water for the black rice. Double remaining ingredients.
2. Pecans or pumpkin seeds can be used instead of walnuts.