Thursday, October 02, 2008

Mixed Autumn Salad


A few days ago, I had friends coming to a somewhat unexpected lunch. Well, not *that* unexpected, but I wasn't well prepared and didn't feel like shopping. This is what I managed to scramble up - and it was a really big hit! You can definitely play around with the basic concept. I used a special sort of grain called "food barley" which I think is just wholegrain barley that's been pre-cooked. If you can't find that, use regular barley (but it will take quite a while to cook!), quinoa, bulgur wheat, cous-cous or even rice.

Serve with a simple yogurt sauce - thick creamy yogurt (greek style), mixed with a few drops of water, chili paste (I like sambal oelek), minced garlic and a spoonful of dijon mustard. Delicious!

Mixed Autumn Salad
Serves 4

200 ml food barley ("matkorn")
2 carrots, thinly sliced
200 g edamame beans (frozen are fine)
500 g mushrooms, divided into smaller pieces
70 g bacon, finely chopped
1 red onion, finely chopped
3 tbsp dried cranberries
3 tbsp roasted cashew nuts

Boil the food barley according to the package instructions - meanwhile, prepare all the other things. Fry the bacon until crispy, and let the onion and carrots cook along for the last few minutes. Remove to a bowl, and fry the mushrooms in what remains of the bacon fat. Boil the edamame (for frozen, I just basically cover them with water and bring to the boil) and squeeze out all the little beans from their casings.

Mix barley, carrots, mushrooms, bacon, onions and beans on a large platter, and top with the cranberries and cashews.

Recept på svenska:
Höstsallad med matkorn


Phyllis said...

This sounds delicious!! It also looks very much like trail mix :)

Lexi said...

I love anything with beans at this time of year - it just feels like the right kind of food!

Anonymous said...

The colours are great and the combination of textures and taste is exactly what I would mixed given the opportunity.

Thanks for an inspiring autumn salad!