2 cups Assi brand mixed grains (or combination of your choice)
1/2 tsp kosher salt
1/2 tsp sesame oil
2 Tbsp peanut oil or hot chili oil
In a large bowl, place the grains, and cover by 2 inches with cold water. Soak overnight or at least 8 hours.
In a large sauce pan or Dutch oven over medium heat, add salt,
sesame oil, peanut oil or hot chili oil. Then add grains, and toss with
the oil to coat. Cook until just slightly browned. Add 4 cups boiling
water, cover with aluminum foil and a tight-fitting lid, and reduce
heat to simmer. Cook the grains for 1-1/2 to 2 hours, or until tender
(stir occasionally to keep grains from sticking, and add a few Tbsp of
water if necessary). When the grains are fully cooked, remove from heat
and set aside to cool.
For the dressing, combine:
1/2 cup orange juice
2 tsp honey
2 Tbsp lime juice (or lemon juice)
1/4 cup peanut oil
1/2 tsp kosher salt, or less to taste
1/2 tsp crushed black pepper, or less to taste
1/2 cup fresh chopped flat leaf parsley or cilantro
Prepare:
1 red onion, sliced thin, then add to dressing
2 ribs celery, sliced thin
Cucumber, cut into chunks
1 large red bell pepper, cut into chunks
1-1/2 cups dried fruit: cherries, apricots, dates, or figs (or a combination)
3/4 cup fresh toasted almonds, chopped coarsely
Gently toss vegetables, dried fruit and almonds with cooled grains and the dressing.
Add:
1-1/2 to 2 cups fresh seasonal fruit, such as mango, peaches, cherries, chopped (Candy likes to combine dried fruits with the same fresh fruit -- dried and fresh apricots, etc.)
To serve:
Mound the salad on a large platter, topped with:
1/4 cup fresh toasted almonds, chopped coarsely
1 cup fresh crumbled French feta cheese