Multigrain Salad Over Greens

Multigrain Salad Over Greens

Did you make a resolution to get healthy in 2021? More importantly, are you keeping it? Healthy eating doesn’t have to be boring and tasteless. In fact, it can be delicious. Tammy Algood, recipe contributor for The Tennessee Magazine, shares some of her healthy farm-fresh recipes. 

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Multigrain Salad Over Greens
Multigrain Salad Over Greens
Course Salad
Servings
Ingredients
Course Salad
Servings
Ingredients
Multigrain Salad Over Greens
Instructions
  1. Place 2 teaspoons of canola oil and butter in a Dutch oven over medium-high heat. When butter has melted, add leeks and cook 4 minutes, stirring frequently.
  2. Add stock, pearl barley and brown rice. Bring to a boil, cover and reduce heat to simmer.
  3. Cook 35 minutes, then stir in raisins and bulgur. Cover and cook 10 minutes longer.
  4. Meanwhile, place remaining canola oil in a small skillet over medium-high heat. Add sunflower seeds and saute 2 minutes or until lightly browned. Remove from heat and set aside.
  5. When the bulgur is tender, remove from heat and stir in sunflower seeds, parsley, salt and pepper.
  6. Serve over mixed salad greens and drizzle the top with olive oil. Garnish with Parmesan if desired and serve.
Recipe Notes

Note: if desired, add slices of roasted chicken or grilled fish to the salad.

Nutrition information: 215 calories; 8.4g fat; 47mg sodium; 32g carbohydrates; 4.5g protein.

Photo courtesy of Robin Conover, The Tennessee Magazine

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