Grains and Stir-Fried Greens Salad PT50M https://img2.recipesrun.com/201907/2019/0821/65/c/963314/300x200x50.jpg 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

By lihui

4 Person
50 Minutes
0 Calories
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!

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

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    Whisk together the tahini, olive oil, 1 tbsp lemon juice, yogurt and 3 tbsp of cold water and season to taste.
  • 05
    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.

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Grains and Stir-Fried Greens Salad

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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