This sweet and savory salad is pure fall, delicious, and easy to toss together (and also vegan and gluten-free). It’s from the beautiful new cookbook by food writer and chef Robin Asbell, The Whole Grain Promise, which features more than 100 recipes using whole grains, from breakfasts and snacks to main courses and desserts. I’m excited to try the Overnight “Stealth” Pizza Dough, the Smoky Bacon and Grain Frittata, and the Pecan and Barley Burgers with Peach Ketchup. I like that she includes a primer for cooking all of the grains too.
Though this salad calls for wild rice, I swapped in Lundberg’s Wild Blend Rice.
Will your family freak out if you make this for Thanksgiving in lieu of the traditional sweet potato, marshmallow, and pineapple tidbit casserole? Maybe. But after the first bite, they’ll definitely forgive you.
Nutrition Information: Yield: 6 Serving Size: 1 portion
Amount Per Serving: Calories: 297Saturated Fat: 2gSodium: 259mgCarbohydrates: 54gFiber: 8gSugar: 15gProtein: 8g
Recipe reprinted with permission from The Whole Grain Promise: More Than 100 Recipes to Jumpstart a Healthier Diet, Running Press.