Five-Grain Salad with Dates, Pistachios, Preserved Lemon and Herbs

By Chef Eva

Serves 8-10 

Nutrition per serving – calories: 356, fat: 18 g (saturated: 2g, unsaturated: 16g), carbohydrates: 44g, protein: 8g, fiber: 7g, sugar: 2g

You can use a variety of grains in this salad. I’ve made it with a mixture of brown and basmati rice and wheat berries, freekah and bulgur. The mixture makes a robust main-dish salad for summer. 

Ingredients

• 3 tablespoons lemon juice

• 1 teaspoon grated orange zest, plus 2 tablespoon juice from 1 orange

• 1⁄2 cup extra-virgin olive oil

• 1⁄2 teaspoon ground cinnamon

• Salt and freshly ground black pepper

• 2 cup cooked wheat berries (2/3 cup uncooked)

• 1 cup cooked basmati rice (1/3 cup uncooked)

• 1 cup cooked brown rice (1/3 cup uncooked)

• 1 cup cooked medium or coarse bulgur (1/3 cup uncooked)

• 1 cup cooked frekkah (1/3 cup uncooked)

• 4 scallions, chopped fine

• 1/2 cup chopped dates (or raisins, currants or dried apricots)

• 3/4 cup chopped pistachios (or almonds), toasted

• 2 tablespoons preserved lemon (optional)

• 1/3 cup chopped fresh Italian parsley leaves or mint, or a combination of the two

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In a large bowl, lemon juice, orange zest, orange juice, olive oil, cinnamon, 1⁄2 teaspoon salt and 1⁄2 teaspoon ground black pepper together in a large bowl. Transfer cooled grains to bowl with dressing. Add scallions, dates, pistachios, preserved lemon, and chopped parsley. Taste for seasoning. Let stand for 10 minutes.

Check out our Grains Guide for tips & tricks for cooking your grains!  

Looking for a simpler version with the same delicious taste? Check out our Brown Rice Salad recipe!