Carrot Salad with Grains


After cooking long grain brown rice with teff using carrot juice, I had a lot left over. I had cooked 1 cup of rice with 1/4 cup of brown teff in 1 1/4 cups of water and 2 cups of carrot juice with an inch of fresh ginger. So I wanted to use raw carrots with these grains in a salad. This is what I created.

What you will need

2 handfuls of baby mixed greens, black cress included

1 1/2 cups cooked brown rice with teff

1 cup peeled grated organic carrots

2 ounces Bulgerian sheep's feta or goat cheese, crumpled

1 sliced thin ring of red onion

1 tablespoon fresh grated ginger

2 ounces pepitas

2 ounces premium dried cranberries

1/4 cup chopped fresh mint leaves

2 tablespoons olive oil

1/2 teaspoon Dijon mustard

1 tablespoon Meyer lemon juice

2 teaspoons fish sauce

2 teaspoons fresh lime juice

sprinkle of sea salt


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