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experiencelifemag.com
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Buckwheat and Broccoli Salad in Tangy Miso Dressing
By Robin Asbell |
June 2008 |
The dark flavor of buckwheat gives this salad a range of tastes, from the
deep, nutty grains to the tangy, sweet dressing. Brown and pigmented rices,
wheat berries, and other grains are equally good with the miso dressing. - 1 cup buckwheat groats
- 1 1/2 cups water
- 2 tbs. red miso
- 1 tbs.
canola oil
- 1 tbs. rice vinegar
- 1 tbs. dark sesame oil
- 1 tbs. grated
ginger
- 1 clove garlic, minced or crushed
- 1/4 tsp. red pepper flakes
- 1
tbs. honey
- 2 cups broccoli florets, blanched
- 1/2 cup julienned carrot
- 2
scallions, minced
- 1/2 cup cashews, toasted
In a small, heavy saucepan, heat the buckwheat groats over medium-high heat.
Swirl the groats in the pan, toasting them until they are crackling, hot to the
touch and fragrant, about five minutes. In a wire-mesh strainer, wash the hot
buckwheat quickly and drain thoroughly. Put the 1 1/2 cups water in the pan and
bring to a boil. Add the buckwheat, return to a boil, cover tightly, and reduce
the heat to the lowest setting. Cook for about 20 minutes, until all the liquid
is absorbed. Take the pan off the heat and let stand for five minutes, then
transfer the cooked grain to a bowl, cover, and let cool to room
temperature. In a large measuring cup, whisk the miso, canola oil and vinegar until
smooth. Whisk in the sesame oil, ginger, garlic, pepper flakes and honey. Pour
the dressing over the cooled buckwheat and toss to coat. To serve, spread the buckwheat on a platter, and top with the broccoli,
carrot and scallions. Sprinkle the cashews over the salad and serve.
Alternatively, mix the veggies into the grain and chill. Excerpted from The New Whole
Grains Cookbook: Terrific Recipes Using Farro,
Quinoa, Brown Rice,
Barley, and Many Other Delicious and Nutritious Grains by
Robin
Asbell (Chronicle, 2007).
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Buckwheat and Broccoli Salad in Tangy Miso Dressing
By Robin Asbell | Web Extra June 2008 |
The dark flavor of buckwheat gives this salad a range of tastes, from the
deep, nutty grains to the tangy, sweet dressing. Brown and pigmented rices,
wheat berries, and other grains are equally good with the miso dressing. - 1 cup buckwheat groats
- 1 1/2 cups water
- 2 tbs. red miso
- 1 tbs.
canola oil
- 1 tbs. rice vinegar
- 1 tbs. dark sesame oil
- 1 tbs. grated
ginger
- 1 clove garlic, minced or crushed
- 1/4 tsp. red pepper flakes
- 1
tbs. honey
- 2 cups broccoli florets, blanched
- 1/2 cup julienned carrot
- 2
scallions, minced
- 1/2 cup cashews, toasted
In a small, heavy saucepan, heat the buckwheat groats over medium-high heat.
Swirl the groats in the pan, toasting them until they are crackling, hot to the
touch and fragrant, about five minutes. In a wire-mesh strainer, wash the hot
buckwheat quickly and drain thoroughly. Put the 1 1/2 cups water in the pan and
bring to a boil. Add the buckwheat, return to a boil, cover tightly, and reduce
the heat to the lowest setting. Cook for about 20 minutes, until all the liquid
is absorbed. Take the pan off the heat and let stand for five minutes, then
transfer the cooked grain to a bowl, cover, and let cool to room
temperature. In a large measuring cup, whisk the miso, canola oil and vinegar until
smooth. Whisk in the sesame oil, ginger, garlic, pepper flakes and honey. Pour
the dressing over the cooled buckwheat and toss to coat. To serve, spread the buckwheat on a platter, and top with the broccoli,
carrot and scallions. Sprinkle the cashews over the salad and serve.
Alternatively, mix the veggies into the grain and chill. Excerpted from The New Whole
Grains Cookbook: Terrific Recipes Using Farro,
Quinoa, Brown Rice,
Barley, and Many Other Delicious and Nutritious Grains by
Robin
Asbell (Chronicle, 2007).
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