Saladsdeliciouslyella
Warm Grain Salad With Green Beans & Olives
A vibrant, feel-good spring salad that’s as nourishing as it is satisfying. Packed with fibre-rich ingredients, it’s designed to support gut health while keeping things light and fresh.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●frying pan
- ●whisk
📝 Preparation Steps
1
In a large, lidded casserole, heat the olive oil then add the fennel. Stir over a high heat for ⏱️ 5 minutes until the fennel has softened and begun to caramelise.
olive oil1 tablespoonlarge fennel1
2
Add the wild rice and hot vegetable stock. Season with salt and pepper, stir briefly and bring to the boil. Cook for ⏱️ 5 minutes.
wild rice3.5 oz
3
Add the basmati rice, stir briefly and bring back to the boil.
4
Put the lid on, turn the heat down as low as it can go and simmer for ⏱️ 25 minutes.
5
Add the quinoa, stirring it through the rice, then scatter the green beans over the grains, put the lid back on and cook for another ⏱️ 10 minutes. If you are worried about the rice burning, give it a quick stir. Once the quinoa is cooked, remove the pan from the heat and leave to steam for a further ⏱️ 10 minutes — the grains will soak up any remaining liquid.
quinoa1.8 ozgreen beans14 oz
6
Toast the pine nuts in a dry frying pan over a high heat then set aside. Watch them like a hawk as they burn easily.
pine nuts3.5 oz
7
Transfer the cooked grains and beans to a serving dish. Whisk the dressing ingredients together and pour over the salad, stirring together with the olives and capers. Gently fold in the beetroot (you don’t want it to discolour the salad), and scatter the pine nuts and dill over the top. Serve immediately.
capers2 tablespoonspine nuts3.5 ozdill0.7 oz
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