Slow-Roasted Four-Grain Salad
Very slow roasting—175°F in a covered casserole—is ideal for whole-kernel grains as well as wild rice. The earthy flavors of whole grains blend well with the flavors we usually associate with another classic—tabbouleh.
Recipe information
Yield
makes 12 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is in the center of the oven. Set the oven to convection roast at 175°F. Combine the wild rice, wheat berries, rye berries, and barley in a heavy casserole with a tight-fitting lid. Add 4 cups water and the salt.
Step 2
Cover the casserole and put it in the oven. Roast on the center rack for 5 hours, until all the water has been absorbed.
Step 3
Remove from the oven and with a fork stir in the olive oil and lemon juice. Cool to room temperature. Put the grains into a serving bowl and add the celery, peppers, green onion, parsley, and mint.
Step 4
Let the salad stand at room temperature for about 30 minutes to allow the flavors to blend.
