Today I propose a summer salad made with grains like brown rice, spelt, and oats, and yellow lupins, a highly energetic legume. It is a unique dish that is very tasty, substantial, and light at the same time, completely vegetarian. The grain mix can be found in supermarkets; I often use it not only for salads to eat cold but also for soups. Today I prepared this fresh and colorful dish that can also be cooked a day in advance and stored in the fridge, properly covered. At the beach, on picnics, at home, or wherever you are, don’t miss this delicious recipe made with grains and yellow lupins.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 1.5 cups mix of spelt, oats, and brown rice
- 0.7 oz fresh spring onions
- 3.5 oz yellow lupins
- 10 cherry tomatoes
- 20 olives (mixed green and black)
- 3.5 oz canned sweet corn
- to taste fresh basil or oregano
- 2 tablespoons extra virgin olive oil
- 1 pinch turmeric powder
- 1 grind of fresh pepper
- to taste fine salt
Preparation
Boil the mix of spelt, oats, and brown rice in plenty of salted water, following the instructions on the package. Once cooked, drain it well and transfer it to a large bowl.
While our mix is cooking, wash and dice the cherry tomatoes. Pit both green and black olives and cut them into rings. Drain the corn from its preserving liquid and rinse it under running water. Finely chop 0.7 oz of fresh spring onion, and finally, peel the yellow lupins.
Add all the ingredients to the mix of spelt, oats, and brown rice, season with oil, fine salt, pepper, and turmeric, complete with two or three chopped fresh basil leaves or a pinch of oregano (either fresh or dried), and mix well to ensure they are evenly distributed.
Let our tasty and rich grain salad with yellow lupins cool before enjoying.
