Four Grain Pumpkin Salad (generously) serves 6 people @ $1.30/serving
- 1 small pumpkin (just under 1kg)
- 3Tbsp. olive oil
- 1/4 cup pearl barley
- 1/4 cup spelt kernels
- 1/4 cup soft winter wheat
- 1/4 cup short grain brown rice
- 1.5 cups water
- 1 veggie broth (bouillon) cubeDressing:
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 1tsp salt
- 1 tsp curry powder
- 1/2 tsp paprika powder
- 1/4 tsp pepper
- 1 clove garlic
Preheat the oven to 400F (200C).Wash the pumpkin and trim the ends. Cut in half, remove the seeds and cut ½ inch slices. Now make cubes out of the slices and place them on a baking sheet covered with parchment paper. Drizzle the olive oil on the pumpkin cubes and bake for 20 minutes or until the cubes are soft but still have a little bit of a crunch. Remove from the oven and let cool.
Combine all of the grains and rinse under cold water. Place the grains in a medium sauce pan, add the water and bring to a boil on high heat. Add the bouillon cube. Cover with lid and turn heat to low. Let simmer for 35 minutes or until all of the liquid has been absorbed. While the grains are simmering away on the stove, make the dressing. Combine all of the ingredients in a container, shake well and once the grains are done cooking, add half of the dressing to the pot. Once the pumpkin and grains have cooled, mix them in a bowl and add the remaining dressing.
What makes this dish so budget?! …While you might already have most ingredients for this recipe in your cupboard, the grains can all be bought in the bulk section at your Co-op and cost next to nothing.
What makes this dish so gourmet?!…It is a very nice dish to share at a pot luck lunch or dinner- the white wine vinegar shines through and gives the salad just enough acidity.
– Myriam Zbinden-LaPlante, Cooking Class Assistant