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Recipes | 28 by Sam Wood
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Wheat, Rye + Kale Salad

By Drum Beets

I Quit Sugar - Drum Beets Wheat, Rye and Kale Salad
  • 2 servings
  • Prep - 2 hours 20 mins
    Cooking - 1 hour
  • Total - 3 hours 20 mins
I Quit Sugar - Drum Beets Wheat, Rye and Kale Salad

Audrey Jenkins from the Drum Beets recreated this hearty kale salad after having it time and time again after her morning yoga classes at a cafe in Seattle. The cafe made this salad with farro, but here Audrey has used whole wheat and rye grains. Gluten free? Swap our the wheat and rye grain for some brown rice or quinoa.  

Servings: 2
Preparation: 2 hours 20 mins
Cooking: 1 hour

Tags: , , , , , ,

Ingredients

  • 1/2 cup whole wheat grain.
  • 1/2 cup whole rye berries.
  • 1 large buch lacinato kale.
  • 1 shallot.
  • 1/3 cup shaved Parmesan.
  • juice and zest from 1 lemon.
  • 1/4 cup olive oil.
  • 1 teaspoon rice malt syrup.
  • 1/4 teaspoon sea salt.
  • pinch of aleppo and black pepper, to season.

Directions

1. Soak wheat and rye grain in several cups of water for at least two hours. Strain and place in a small saucepan with 3-4 cups of water. Simmer over low heat, covered, until the grains are tender but not so overcooked that they begin to fall apart (cooking time will depend on how long the grains soak for, but aprox. 30-60 minutes). Once cooked fully, strain the grains from the water and place in a bowl to cool.

2. Peel and thinly slice the shallot and place them in a bowl with a cup of cold water. let soak for at least 5 minutes to remove the bitterness of raw shallots.

3. Wash, dry and remove stalky parts of the kale. cut into thin ribbons the width of the kale and place chopped kale into a large salad bowl. using your hands, massage the kale just for a minute until the leaves turn a shade darker.

4. In a small bowl, stir together the lemon juice, olive oil and honey. add this dressing to the kale, along with the grains and the remaining ingredients.

5. Strain the shallots from the soaking water and add these to the salad. Toss and adjust seasoning to taste... you may want a bit more salt, or more parmesan or a touch more olive oil. Serve.


Note

If you want to know more about Audrey, check her out in our #followfriday feature.

I Quit Sugar - Wheat, Rye and Kale Salad by Drum Beets

Audrey Jenkins from the Drum Beets recreated this hearty kale salad after having it time and time again after her morning yoga classes at a cafe in Seattle. The cafe made this salad with farro, but here Audrey has used whole wheat and rye grains. Gluten free? Swap our the wheat and rye grain for some brown rice or quinoa.

Ingredients

  • 1/2 cup whole wheat grain.
  • 1/2 cup whole rye berries.
  • 1 large buch lacinato kale.
  • 1 shallot.
  • 1/3 cup shaved Parmesan.
  • juice and zest from 1 lemon.
  • 1/4 cup olive oil.
  • 1 teaspoon rice malt syrup.
  • 1/4 teaspoon sea salt.
  • pinch of aleppo and black pepper, to season.

Directions

1. Soak wheat and rye grain in several cups of water for at least two hours. Strain and place in a small saucepan with 3-4 cups of water. Simmer over low heat, covered, until the grains are tender but not so overcooked that they begin to fall apart (cooking time will depend on how long the grains soak for, but aprox. 30-60 minutes). Once cooked fully, strain the grains from the water and place in a bowl to cool.

2. Peel and thinly slice the shallot and place them in a bowl with a cup of cold water. let soak for at least 5 minutes to remove the bitterness of raw shallots.

3. Wash, dry and remove stalky parts of the kale. cut into thin ribbons the width of the kale and place chopped kale into a large salad bowl. using your hands, massage the kale just for a minute until the leaves turn a shade darker.

4. In a small bowl, stir together the lemon juice, olive oil and honey. add this dressing to the kale, along with the grains and the remaining ingredients.

5. Strain the shallots from the soaking water and add these to the salad. Toss and adjust seasoning to taste... you may want a bit more salt, or more parmesan or a touch more olive oil. Serve.

Note

If you want to know more about Audrey, check her out in our #followfriday feature.

I Quit Sugar - Wheat, Rye and Kale Salad by Drum Beets