Grains and Stir-Fried Greens Salad PT50M https://img2.cooker-king.com/201907/2019/0821/65/c/963314/300x200x90.jpg This incredibly delicious seasonal salad combines hearty grains with crispy onions, stir-fried kale, and a creamy tahini and lemon dressing. Freekeh, a type of roasted wheat with a smoky, nutty flavor, works wonderfully in this dish, but you can swap in quinoa or brown rice if you prefer. Try it now! 4 servings Ingredients: 2 tbsp. Plain yogurt 1/2 Lemon, zested and juiced 1 tbsp. Extra virgin olive oil 2 tbsp. Tahini Squeeze lemon juice (optional) 1 Red chilli, seeded and finely sliced 2 cloves Garlic, chopped 100 g Chopped kale 1/2 Sweetheart cabbage, shredded 1 Onion, finely sliced 2 tbsp. Olive oil 300 ml Hot vegetable stock 150 g Brown rice

    Grains and Stir-Fried Greens Salad

    4.8

    ( By lihui )

    This incredibly delicious seasonal salad combines hearty grains with crispy onions, stir-fried kale, and a creamy tahini and lemon dressing. Freekeh, a type of roasted wheat with a smoky, nutty flavor, works wonderfully in this dish, but you can swap in quinoa or brown rice if you prefer. Try it now!
    01 Information
    • Grade medium
    • Serving 4 servings
    • Prep Time 25 Mins
    • Cook Time 25 Mins
    • Total Time 50 Mins
    02 Ingredients
    • Dressing
      • 2 tbsp. Plain yogurt
      • 1/2 Lemon, zested and juiced
      • 1 tbsp. Extra virgin olive oil
      • 2 tbsp. Tahini
      • Squeeze lemon juice (optional)
      • 1 Red chilli, seeded and finely sliced
      • 2 cloves Garlic, chopped
      • 100 g Chopped kale
      • 1/2 Sweetheart cabbage, shredded
      • 1 Onion, finely sliced
      • 2 tbsp. Olive oil
      • 300 ml Hot vegetable stock
      • 150 g Brown rice
    03 Method
    • Step 1
      Put the grains into a medium-sized pan, cover with the hot vegetable stock and cook for 15 mins or until tender. Add more boiling water if it gets a little dry. Drain and set aside.
    • Step 2
      Heat the oil in a frying pan, add the onion and stir-fry over high heat for 2-3 mins or until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper to drain.
    • Step 3
      Blanch the cabbage and kale in a large pan of boiling water for 1-2 mins, drain well and set aside. Place the pan back over medium heat, add the garlic and chili and fry for 30 secs. Add the blanched greens and stir-fry for 2 mins. Season well and add a squeeze of lemon juice.
    • Step 4
      Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.
    • Step 5
      Mix the cooked grains with the cooked greens and pile onto a serving plate. Drizzle over the dressing, scatter with the crispy onions and finely grated lemon zest and serve.
    04 Author
    lihui lihui
    8 Recipes

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