We’ve talked about cooking with grains in the past. If you don’t recall, here is a chart of how to cook 10 common grains for your reference.
And cooking dried beans was another past topic in the post on RAFL’s Everyday Cehf titled A Beginner’s Guide to Dried Beans.
What I love about this recipe is that everything is interchangeable. Use the grains, beans and type of greens that you like most or have on hand – it doesn’t matter.
Serve it hot or cold, as a side or main dish, vegetarian or chock full of bacon. (If you go the bacon route try a maple smoked variety – adds some amazing flavor.) It’s all up to what you like and want to do. And in the end, you can even top it with your preferred dressing.
Bean, Green & Grain Salad
Serves 4 as a side or 2 as a main dish
- 2 slices bacon, chopped (optional)
- 1 tbsp butter or oil
- 1 medium sweet onion, chopped
- 1 cup mushrooms, chopped
- 1 clove garlic, minced
- 8 ounces of spinach or other spring greens
- 1 1/2 cups cooked white beans or your favorite bean variety
- 1 cup cooked quinoa or your favorite grain variety
If using bacon: Heat a skillet on medium heat and add chopped bacon. Fry until golden brown, then remove bacon with a slotted spoon and let drain on a paper towel, keeping the bacon drippings in the pan.
If not using bacon: Melt the butter in a pan over medium heat.
Add onions and mushrooms to the pan and saute until soft, about 5 minutes. Add minced garlic and
spinach and stir for 2-3 minutes, until spinach is wilted down.
Add in beans and quinoa. Turn off heat and stir in bacon (if used). Serve as a main entree or side dish. Dress with your favorite dressing for extra flavor, if desired.