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Five-Grain Salad

Emeril Lagasse’s “Farm to Fork” takes advantage of the health benefits from eating whole grains, which are prized in the kitchen for their nutritional value as well as flavor and versatility.

  • Servings: 6
  • Yield: 6 cups
Five-Grain Salad

Photography: STEVEN FREEMAN

Ingredients

  • 2 cups cooked Wild Rice
  • 1 cup cooked Amaranth
  • 1 cup cooked Quinoa
  • 1 cup cooked Millet
  • 1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to the package directions)
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange segments
  • 1 cup diced fennel (small dice)
  • 1/2 cup diced radishes (small dice)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh fennel fronds
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Combine all the ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from the refrigerator and serve at room temperature.

Cook's Note

Note on Whole Grains as a Superfood: Whole grains retain their bran, which is its fibrous outer layer. Fiber keeps our heart healthy by lowering our cholesterol and blood pressure as well as maintaining stable blood sugar levels. Whole grains as opposed to processed grains have a higher nutrient content and are full of antioxidants. Some studies say that antioxidants combat cancer-causing free radicals in our body.

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