Naturally delicious real food.

Red rice and bulgar wheat salad with artichokes, celery and dill.

Combining grains is so important in salads to achieve a good variety of colour, shape and texture. This lovely mixture from Waitrose takes only a few minutes to cook and can be mixed with a host of ingredients, in lots of combinations, to make really exciting salads. This is fresh and lemony – soft artichokes, broad beans and crunchy celery combined with lots of dill and a lovely maple/ mustard dressing.

Serve it for lunch with maybe some crumbled feta or as part of a selection of salads.

Red rice and bulgar wheat salad with artichokes, celery and dill.

Serves 6

125g Waitrose wholewheat bulgur, millet and red rice

280g jar of artichokes – drained and chopped

3 sticks of celery  – diced in small pieces

1 cup of frozen broad beans – defrosted, no need to cook.

bunch of dill – finely chopped

3 spring onions -finely sliced

zest of one lemon – zested finely

salt and  pepper to taste

mirco celery to garnish if you can find.

Dressing

4 tbsp lemon juice

2 tbsp maple syrup

1.5 tsp dijon mustard

1 tsp finely zested lemon

1 tbsp chopped shallot

135ml olive oil

salt and pepper to taste

 

Firstly make the dressing. Mix all the ingredients together except the oil.

Gradually whisk in the oil.

Transfer to a screw top jar.

Bring a large pan of water to the boil. Add a pinch of salt. Add the grains and simmer for 10 minutes.

Drain.

Add 3 tbsp of the dressing to warm grains and stir. Allow to cool.

Add in other ingredients once the grains have cooled.

Season to taste – add more dressing if needed and garnish with lemon zest and micro celery – if you have.

Retain the rest of the dressing in the fridge for a couple of weeks, in a screw top jar and use on all your salads.

 

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.