Tuesday, February 17, 2015

Food Tuesday: Grain Salad and Roasted Radishes

When I think of radishes, I don't think of dinner. I think about the two lonely slices of radish that appear to be in every bag of iceberg based salad in the supermarket. They're not exactly on my list of go to ingredients for dinner. Even so, my curiosity was peaked while watching The Kitchen a couple of weeks ago. Sunny turned the group on to roasted radishes as a side dish and since I love roasted vegetables, I thought I'd give them a try. I totally found a new fave. I paired them with a grain salad (think pasta salad but with whole grains) that I was inspired to make after having a pre-packaged product. * It made for a light but filling dinner. Give it a try and let me know what you think! Recipes below.

Grain Salad
1 cup red quinoa, cooked
1 cup brown rice, cooked
1/4 cup roasted red peppers, chopped
1/4 cup sliced almonds  (I like these)
2 sun-dried tomato halves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon of salt
1/3 cup olive oil
1 tablespoon minced fresh basil leaves
Salt and pepper to taste (for grains--taste after dressing is added)
1 teaspoon flat leaf parsley, chopped fine

Cook quinoa and rice in salted water according to package instructions. Take a cup of each and rinse with cold water. Set aside to continue cooling while you mix your dressing. For dressing**, in a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them and mince them, In a bowl whisk together the tomatoes, both kinds of vinegar and the garlic. Whisk until well combined. Next, while continuing to whisk, add stream in the oil until the dressing is emulsified (oil and vinegar are combined and not separating).. Stir in the basil. Add grains into the bowl and fold until all of the dressing is absorbed and evenly distributed through the grains. Add the roasted peppers and almonds. Stir. Taste for seasoning and add salt and pepper as needed. Top with parsley before serving.**

Roasted Radishes***

8 ounces radishes
2 tablespoons, olive oil
Kosher salt
Freshly ground black pepper
1/2 lemon, juiced

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Halve or quarter the radishes and place them in a bowl. Toss with olive oil and season with salt and pepper. Transfer the radishes to the prepared baking and bake until tender and a little golden, about 20 minutes. Sprinkle the lemon juice on top and serve immediately.

* The product I tried was Betty Crocker Suddenly Salad Grain Salad. They make a few different flavors and it is a great product in a pinch. You can learn more about them here.

** Salad dressing recipe courtesy of Epicurious.

**Recipe courtesy of Food Network.

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