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!
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Need
- 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
Do
- 1
Place the barberries in a bowl and cover with hot water, soak for 30 minutes. Drain.
- 2
To cook the grains, place 1 litre of water in the Thermomix bowl.
- 3
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.
- 4
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.
- 5
Cut broccoli in half. Finely chop all the florets, then the stalks. Add it all to the rice.
- 6
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.
- 7
Add strained barberries, pistachios and sunflower seeds. Toss to combine.
- 8
Garnish with the pickled red onion.
