Persian Jewelled Grain Salad
Barberries are small, tart red berries that are commonly used in cooking and herbal medicine. They add a unique tangy flavor to dishes and are known for their high content of vitamin C and antioxidants. I was delighted to discover them at Kakulas Sisters in the fridge section and I now am storing them in the freezer as you don't need many to go a long way flavour wise.
They do make a difference to the flavours of this salad, though you could swap in craisins or even currants at a pinch.
Whatever you end up using, pair this salad with Persian Tamarind Salmon because they were just meant to be together!
While we are talking about salmon, did you know we have loads of other salmon recipes that are next level delicious?
Here are a few to look through;
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- 1/2 Cup barberries
- 1/2 Cup farro
- 1/2 Cup brown rice
- 1/4 Cup black sticky rice
- 1/2 Cup frozen peas
- 1 Teaspoon honey BUY
- 3 Tablespoons white wine vinegar
- pink salt flakes and cracked black pepper to taste BUY
- 1 red onion peeled, halved and sliced thinly
- 1 head of broccoli
- 20 Grams fresh ginger
- 3 Tablespoons soy sauce
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons sesame oil
- 1/3 Cup pistachios roasted
- 1/4 Cup sunflower seeds, roasted
Place the barberries in a bowl and cover with hot water, soak for 30 minutes. Drain.
To cook the grains, place 1 litre of water in the Thermomix bowl.
Place farro, brown and black rice into the basket and rinse under running water. Place basket into the Thermomix bowl. Cook 25 min/100°C/spatter guard/speed 4. Tip out into a large salad bowl. Add frozen peas and stir through the hot grains.
Meanwhile, in a small bowl place honey, vinegar, salt and pepper. Stir to combine. Add onion and coat well. Allow to pickle for 20 minutes at least.
Cut broccoli in half. Finely chop all the florets, then the stalks. Add it all to the rice.
Place ginger into the Thermomix bowl. Chop 3 sec/speed 6. Add soy, EVOO and sesame oil. Combine 6 sec/speed 4. Pour over the rice.
Add strained barberries, pistachios and sunflower seeds. Toss to combine.
Garnish with the pickled red onion.
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