Remember that DIY veggie stock I made a few days back? Today, I’m putting it to good use making a salad that I love. My multi-grain salad, now housed under Square Meal Formulas, is filling, nutritious, and an easy way to combine a variety of great-for-you grains.

Pictured below are the grains that I’m using for my salad this go-around, with descriptions to follow.

Clockwise, starting in the upper left corner:

SHORT GRAIN BROWN RICE: As I’m sure you know, brown rice boasts far more nutrients than the white variety. Brown rice is rich in fiber and selenium and can even lower bad cholesterol.

QUINOA: Often referred to as a super food, quinoa is mega rich in fiber, protein, and iron, among other minerals. ‘Nough said.

FARRO: Farro is also rich in fiber and minerals and in my opinion, maintains an appealing semi-crunchy texture after cooking. It pairs nicely with softer grains like rice and quinoa.

WHEAT BERRIES: Finally, wheat berries, like farro, are crunchy, and high in fiber and micronutrients. Sprouting wheat berries will result in wheat grass, which I use in all of my super smoothies. So, there’s that, too.

A little off-topic, but a quick word about balsamic vinegar, since I’m using it in today’s recipe. When I’m not in the mood to use fresh citrus juice or don’t have any on hand, I turn to balsamic vinegar as a dressing base. Besides being loaded with potassium and calcium, balsamic vinegar can normalize blood pressure, stabilize cholesterol, steady glucose levels, and even aid in weight loss. To say the least, I adore it. J Thus, it is important to me to have a high-quality variety in my pantry. Pictured below is a brand that I like, with a middle-of-the-road price tag. The more you pay, the better vinegar you’ll get.

Ok, back to the grains! I pair my multi-grain salad with fresh produce. Having made this salad many times, I prefer it sweet and savory. I use strawberries for the sweet and cook the grains in veggie stock for the savory. Find a balance that works for your taste buds and, as always, enjoy!

FORMULA BASE: MULTI-GRAIN SALAD

• 4 cups water or vegetable stock –> I’m using my homemade veggie stock.
• 2 cups dry grains –> I’m using ½ cup each short grain brown rice, quinoa, farro, and wheat berries.
• 2 cups chopped fruits and/or veggies –> I’m using nearly 1 lb of sliced strawberries.
• Dressing of choice or a combination of herbs/spices and salt and pepper to taste –> I’m using 1/8 cup balsamic vinegar, which pairs classically with strawberries. I’m also adding a splash of olive oil to prevent sticking, a tablespoon of dried basil, and a pinch each of pink Himalayan sea salt and black pepper.

Rinse your grains before cooking in order to remove any possible dirt or dust.

Because different grains have different cooking times, you may approach this in two ways: cook them all in the same pot, in stages, or cook them separately and combine them later. Having worked with my particular selection of grains before, I am opting for the former method. If you’re not sure about the grains you are using, research their cook times and even better, experiment in your kitchen. Or, make this salad with just one grain to start. Baby steps are a-ok.

I use a rice cooker because I find that it reduces sticking to the bottom of the pan with just a few occasional stirs, but you can certainly cook your grains in a pot on the stove top, stirring more regularly. First, add your veggie stock and wheat berries to kick off the cooking process. Wheat berries take longer to cook than any of the other grains I am using.

After 30 minutes, add your farro. 10 minutes later, add your rice. 10 minutes after that, add your final grain, quinoa, and cook for an additional 15-17 minutes, or until the last of your cooking liquid is absorbed. I usually leave the lid to my rice cooker off for the last few minutes to speed this process.

While your grains are cooking, chop your fruits/veggies and prepare your dressing and/or seasonings.

Cook your grains to completion and chill in your fridge, uncovered and stirring occasionally to allow heat to escape more easily, until at least room temperature (about 30 minutes). If the grains are hot, they will par-cook your produce, which we want to keep raw. When cool, combine the grains with your other ingredients. Consume cold and store in the fridge for 3-5 days, depending on the shelf life of the produce used.