Two weekends ago I made three things and had high hopes of posting all three recipes BUT was unable because of CARMAGEDDON!!!!!!! Well, actually, Beamageddon. Bea started crawling. I’m blaming her for problems with the recipes. And the pictures. Anyway, these were all good hot weather dishes.
Here’s one of our favorites given to me by Joy Armagost who is not only an excellent cook but also an outstanding FARMER. Earth, Wind & Fire Salad is a hearty, fresh & tasty salad. Every time I take it to a cookout or serve it at home I get a lot of compliments.
EARTH WIND & FIRE SALAD
You’ll need these ingredients for the salad. The only ones you might have trouble finding are the wheat berries. I get them at Whole Foods but they don’t have them at the Ralph’s near our house.
1/2 c wheat berries
1 c wild rice
2 green onions (what we call scallions)
1, 2 or 3 peppers (I used 1 red, 1 yellow & 1 orange for looks!)
1 c edamame (Fresh is best but I had these frozen ones so I used ‘em – boiled in microwave with salt!)
The time-consuming part is making the rice & wheat berries. I simmer them according to package directions on the stove for 45-60 minutes – just keep checking them after 45 mins. I think Joy used a rice cooker which is probably a lot more efficient but I wanted to cook them both at the same time. Also, she is a lot more organized than I am. Btw: you can do this a day before and store in fridge b/c you’ll want them cold for the salad anyway.
Chop up those peppers.
What is that haunting specter? Oh, water on the lens.
There it is AGAIN!! I thought I got it.
Here is one way to cut peppers. I am only slightly embarrassed to admit I learned this from the BEST SOURCE OF EDUCATION IN THE WORLD! – TV. Yes, I saw it on Top Chef. Cut the top off first. It will look like this.
(Who left the flash on??)
After removing the stem I give the tops to Maddie who thinks they are edible flowers. I definitely don’t like to waste the tops no matter what the folks at Top Chef tell me.
Then scoop out the inside.
Dang that flash!
Now chop in relatively thin strips. I like to get rid of all the “white stuff.” And dice.
Check this out.
Which looks better? You know the answer.
Chop scallions any old way!
Add peppers to a large bowl (preferably a salad bowl if you have one handy) and toss with the chilled rice & wheat berries. Keep green onions/scallions separate. They can get slimey! (Yes, I know, I combined them but don’t be like me!)
This is where my photography goes wayyyyyyy downhill. Things got hectic in the kitchen so it’s all downhill from here.
1 tbsp red chili paste (I believe you could substitute that red rooster sauce if you have it – “Sriracha”)
1 tbsp brown sugar
1/4 c sesame seed oil
2 tbsp sherry
1-2 tsp rice vinegar
1/3 c low salt soy sauce
Wisk these ingredients together & taste! Adjust anything you like (i.e. if you like it spicier add more chili paste!)
Omit the chili paste/rooster sauce if you don’t want it spicy.
At the last minute, combine everything! Mmmmmm this is so good!
Between missed photo ops & flash malfunctions, I hope what I DID post inspires you to try this salad! It gets easier & easier to make. Somehow, I neglected to take a pic of the final product.
I DID get this shot though:
If you try this please let us know about any improvements you made in the comment section below! (On blog, not on Facebook so Zuckerberg won’t own it!) Thank you & enjoy!
- ½ c wheatberries
- 1 c wild rice
- 2 green onions
- 1, 2 or 3 bell peppers (red, orange, yellow – not green)
- 1 c edamame
- 1 tbsp red chili paste (adjust to taste – can also substitute Rooster (Sriracha) sauce)
- 1 tbsp brown sugar
- ¼ c sesame seed oil
- 2 tbsp sherry
- 1-2 tsp rice vinegar
- ⅓ c soy sauce
- Chop peppers & scallions.
- Cook rice & wheat berries according to package instructions. (These can even be cooked a day ahead & stored in fridge.)
- Combine chopped peppers, green onions, rice, wheat berries & edamame in a large bowl.
- Combine chili paste, brown sugar, sesame seed oil, sherry, rice vinegar & soy sauce in a small bowl. (This is your dressing!)
- Toss salad with as little or as much dressing as you like! If you won’t serve it for a while – hold the green onions out until the last minute.