Autumn girl is out. Autumn salad is in.
Grain salad has 24/7/365 appeal for me. This one is rambunctious enough to work as a vegetarian main, but would also pair well with roasted pork, roasted chicken, or some lamb shoulder chops. It’s also an extremely stable choice for potlucks, lunch prep, and plane rides. It’s also extremely versatile; check out the Spin Its for ingredient alts and know that any whole grain or quinoa can be used instead of the red rice I call for.
0:21 Grain Salad with Herb Sauce and Feta
0:56 Get the Veggies Going
1:58 Herb Sauce Incoming
5:25 Building Up the Base
7:41 Vegetables Join the Party
8:46 Hippie Bowl For One
Ingredients
6 cups cooked grains, such as red rice (from 2 cups uncooked), cooled
¼ cup extra-virgin olive oil, plus more for drizzling
Kosher salt; freshly ground pepper
1 teaspoon smoked paprika
6 shallots, halved lengthwise
1 bunch small carrots, trimmed and scrubbed
1 head of fennel, trimmed, quartered
3 celery stalks
1 bunch scallions, white and green parts, sliced on the diagonal
½ bunch dill, thinly sliced
½ bunch Thai basil, thinly sliced
½ bunch chives, thinly sliced
1 long red chile, such as Fresno, thinly sliced
1 garlic clove, finely grated
1 lemon
3 tablespoons distilled white vinegar, plus more for seasoning
½ cup chopped toasted almonds
8 ounces feta cheese, crumbled
For the full recipe and more, head to Food Processing (my newsletter):
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