wheat berries and barley rinsed and ready to cook

We enjoy a variety of cooked grains as variations on rice or potato side dishes.  But, I have also learned that grains served cold or at room temperature are great in a salad.

cooked grains ready to cool and add to the salad

We are happy to receive large bags of wheat berries from our family farm just after harvest time.  I have borrowed mills or grinders to make flour – but also like to cook the berries.  I recently found a recipe for a barley and cauliflower salad that suggested other cooked whole grains.  This finished dish offers a really nice variety of texture and flavor and holds up well for a few days in the refrigerator. It is smart to cook more than you need and freeze some for a quick defrost and add to breads, pilafs – or salads.

cauliflower florets chopped into smaller bite size pieces, ready to cook in milk.

There are a few unique features of this recipe.  First, the cauliflower is blanched in milk.  This maintains a nice creamy texture – and adds some nutrients.  But, please do not overcook the cauliflower.  The finished, cooled vegetable should have a little crunch to it!  Second, the original recipe calls for chopped parsley and parsley stems.  They add another dimension of texture to the dish.  I also include lovage, chopped with the parsley.  This adds a herbal celery flavor and bright green color to the dish.  You can easily skip this if you can’t find it.  For any of my friends and neighbors nearby, I have a thriving lovage plant and would be glad to share with you anytime when its in season!

celery, cauliflower and herbs

The creamy and indulgent cheese topping is a great counter balance with the chewy and crunchy texture of the grains and vegetables.  I used fresh mozzarella that I tore into small pieces and mixed yogurt and some sour cream into with a little lemon juice so it was thicker than sour cream but still fluid. Adding fresh ground pepper into this also brightens the flavor.

I noted in the recipe that I tend to like salads on the sour side – so I always add more vinegar or lemon juice than the recipe calls for.  Like pasta, the grains absorb much of the dressing – and the bright, fresh flavor of lemon and vinegar quickly dissipate into the grains. If you make it ahead, please add a healthy splash before you serve.

Cauliflower and Grains Salad

Serves 4

Prep time 45 minutes including cook time for grains.

Can easily be made ahead...just needs a bit of refreshing when serving.

Ingredients

1/3 cup  hulled or hull-less barley (pearl can also be used but not as good of a chewy texture)

1/3 cup wheat berries, rinsed – if you want an all “white” salad, just use 2/3 cup barley and omit the wheat berries.

salt

1 1/2 cups milk (whole is best  but not necessary)

2 cups chopped cauliflower

1 small shallot, finely chopped

1/2 cup celery hearts

1/2 cup chopped celery leaves or  lovage leaves

1/2 chopped parsley leaves and stems

2-4 TBS lemon juice

1/2-1 tsp grated lemon zest

1  to 2 TBS chamagne or white wine vinegar

olive oil for drizzling

8 oz burratta or fresh mozzarella torn

1-2 TBS creme fraiche or mixture of sour cream and milk

lemon juice to adjust consistency and flavor of cheese

coarsely ground black pepper and salt to taste.

 

Instructions

Cook barley and wheat berries in a large pot of boiling salted water until tender – 15-20 min for pearl, 35-40 minutes for hulled or hull less barley and wheat berries.  Drain and spread out on a baking sheet to cool.

Bring milk to a simmer in a medium saucepan over medium-high heat.  Add salt.  Add cauliflower and cook until just softened, about 3 minutes.  Drain well – and discard milk.

Toss cauliflower, grains, shallot, celery, herbs, lemon zest, juice and vinegar into a bowl.  Season with salt to taste. Drizzle olive oil over all – I used about 1 Tablespoon.

Mix burrata and creme fraiche (or sour cream and milk) together to form a somewhat loose cheese mixture.  Season with salt and pepper to taste.  I also used a little extra lemon juice to thin and flavor.

Plate salad and add a healthy dollop of cheese mixture to top.  Season with additional black pepper.

Notes

Grains can be cooked a day ahead.  Just cover and chill.  Original recipe from Epicurious, 2014.  It also included toasted breadcrumbs which were tossed into the salad. I omitted this – but it might be a nice topping.  I just did not feel it would add to the flavor of the salad if mixed in – it would lose its crunch and texture.  I prefer a sour flavor so I was generous with the lemon juice and vinegar. If making ahead, use less vinegar and lemon to mix early.  Then just before serving add a splash of each to brighten the flavor.