Amazing Grains

Once again I've been caught up in life and haven't had time to write up my newest cooking adventures. I have to say that the following recipe is one of my favorite things I have made in quite a while. It's a grain salad that I based off of one on 101cookbooks.com. I happened to have most of the ingredients for the salad and was headed in the same direction without the recipe. This salad has grains (Heidi used orzo, I used a grain mixture from Trader Joe's) mixed with broccoli, asparagus, and avocado as well as cilantro, lemon juice, and feta for added flavor. I will give you the original recipe and simply note the changes that I made to it. Alter this basic recipe using the ingredients you have on hand; I guarantee that you will come out with a fabulous meal. We served it with a seared salmon (for Adam and Scott) and crispy bread for a complete meal. We finished the meal off with bananas and strawberries over chocolate cake with whipped cream and a drizzle of coffee liqueur. What a way to end the evening!


Orzo Super Salad (101cookbooks.com, Heidi Swanson)

1 cup dried (whole wheat) orzo pasta [grain mixture]
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped
2 Tbs. fresh lemon juice
1/4 cup extra virgin olive oil

a small handful of sprouts [I omitted]
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces [I omitted, but added chopped tomatoes]
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

1. Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
2. In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
3. When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.