Today a recipe for a fresh main dish: grain salad with peppers.
As the heat begins, we really don’t feel like eating steaming soups or freshly boiled pasta, so we usually make a fresh rice salad, which is good, but after a while, it gets boring, so let’s try changing it up with this delicious grain salad.
The grain salad is very easy to prepare, and the dressing cooks quickly, practically during the time it takes to cook the grains in water. I used a mix of wheat, spelt, barley, rice, and oats, found at the supermarket already mixed, but you can use whichever grains you prefer and change them whenever you want. For the dressing, I chose meaty yellow peppers, wonderful homegrown zucchini, and for an extra splash of color, I added carrots.
The grain salad with peppers is perfect to prepare in the evening to take with you to work, in a picnic basket, or even better, by the sea for a light and tasty lunch.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the grain salad for 4 people
- 10 1/2 oz grain mix
- 1 medium zucchini
- 14 oz yellow bell pepper
- 1 3/4 oz carrot
- 1/4 onion
- to taste olive oil
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Immersion blender
Let’s prepare the grain salad together
Let’s start by boiling water to cook the grains, and when it boils, pour them in, add salt, and let them cook. In the meantime, wash and clean a piece of onion, the carrot, the zucchini, and the pepper, then cut all the vegetables into strips and then into small cubes (brunoise).
In a high-edged pan or wok, pour a little olive oil and add the onion and carrots, then let them fry lightly. Add the peppers and a grind of pepper, letting them cook until they start to soften. If necessary, add a little water.
Take a portion of the peppers and blend them with an immersion blender. Add zucchini to the pan, cooking them for a couple of minutes to keep them slightly crunchy. When cooked, add the pepper cream back into the pan, salt, and mix.
Drain the grains into the pan and stir to combine all the ingredients. The grain salad with peppers is ready to be enjoyed. If you want to eat it cold, wait for it to cool and then store it in the fridge inside a container.
A Curly Suggests
The grain salad with peppers keeps well in the fridge for a couple of days in an airtight container. You can make the same dish without the zucchini or using a red pepper.
