Let's grain salad and chill [recipe]
Although it won't bring the temps down, a DIY grain salad just might make you cooler on the inside.
Know that rush when you run under a hose in the yard? Or when you cannon ball yourself into a pool or a lake? In mere seconds, you can literally feel your body temperature level off. That’s what comes to mind when I’m making a cold grain salad.
Most of the time I don’t mind the heat of summer. I was born in August, after all. But when the atmospheric conditions make me feel like I’m trapped in a laundromat with all the dryers going and the windows are painted shut, that’s when this plant starts to wither. I’m hot and bothered by the state of our republic, too, an internal heat that I can’t seem to quell when I see the words “king” and “president” in the same headline.
So here’s how I’ve been cooling off the past several weeks: This is a recipe-lette, a Cold Grain Salad template designed as a guide that you can customize and make your own.
Pick a grain, any grain. It can be gluten-rich or -free.** Cook’s choice depending on what you like and what you have on hand. In recent weeks, my go-to has been quinoa.
Cook it how you do. Cool it slightly, then spoon it onto a sheet pan in a single layer to minimize clumping. While it’s still warm, you can drizzle olive oil and squeeze a little lemon all over. (Or not.) Maybe a few sprinkles of your favorite salt.
When the grain is close to cooled, transfer it to a bowl for gussying up. The grain is your base. Now you can build. And if you want, you can keep building the next day and the next until you’ve lapped up every morsel and start all over again.
This is your chance to rummage the crisper drawer and see what inspires. A half-used cucumber. A coupla scallions begging to be used. A carrot looking for a friend. From my garden, I spot some flowering cilantro, some overgrown lovage. For extra protein, I’ve been adding a can of drained chickpeas. One night, Russ added some feta and a few olives. More lemon, please and thank you. Lettuce leaves make great edible shovels. On the hottest of evenings in Alabama last month, this was dinner, full stop. Cherry tomatoes are just starting here, a natural for this blank canvas.
Resist the urge to stir until you’ve got all of your goodies piled high. To minimize the squish factor, go easy as you turn and fold. Then begin tasting for salt, acid, heat. Adjust as you see fit. You’re in charge.
For your first go-round, I recommend using one cup of grains, which yields two to three cups of cooked, a good amount to see if you like this grain salad game.
I’m ten degrees cooler just by sharing this little ditty. Come on in; the water is fine.
**Gluten-rich grains: bulgur wheat, farro, freekeh, barley; gluten-free grains: rice, wild rice, quinoa, millet.