Sweet, smoky, earthy and light. This little barley and beet recipe has spring dinners outside written all over it. Ann Taylor Pittman, a top editor for Cooking Light Magazine has written an entire cookbook on grains of every kind and we're all over it. Everyday Whole Grains is a treasure trove of healthy, entertaining-worthy recipes like this one. A few simple ingredients, one masterful kitchen skill and you're all set...
The Cooking Light Test Kitchen perfected a stovetop smoking technique (which works on gas and electric stovetops) that has changed my life. I now keep wood chips and disposable aluminum foil pans on hand because you never know when you might want to smoke something… like barley! A sweet vinaigrette, earthy beets and the bright citrus twang of grapefruit balance the robust smoky hit of the grains for a truly memorable salad. You can certainly make the salad without smoking the barley - just reduce the amount of honey to suit the milder flavor.
The post Up Your Grain Game With This Smoked Barley + Beet Salad appeared first on The Chalkboard.
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