Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

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Quick-marinated mushrooms, leeks, and cucumbers add flavor and crunch to whole-grain spelt in this tasty salad. . Daniel Gritzer

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.

Why this recipe works:

  • Marinating the cooked mushrooms and leeks with cider vinegar for 15 minutes allows them to absorb the vinegar so that each bite delivers a pop of tartness.
  • A sprinkling of espelette pepper powder adds a blast of color and a mild, wonderfully fruity red-pepper flavor.

Recipe Details

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

Active 20 mins
Total 35 mins
Serves 4 to 6 servings

Ingredients

  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

  • 1 pound cremini mushrooms, diced

  • 1 large (12-ounce) leekdiced

  • 2 medium cloves garlic, thinly sliced

  • 1 teaspoon picked thyme leaves, minced

  • Kosher salt and freshly ground black pepper

  • 1/4 cup plus 2 tablespoons cider vinegar, divided

  • 6 cups cooked whole-grain spelt (from about 24 ounces dry)

  • 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces

  • 1/2 cup minced flat-leaf parsley

  • 1/4 cup minced chives

  • Espelette pepper powder, for garnish (optional)

Directions

  1. In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

  2. In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

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Nutrition Facts (per serving)
241 Calories
22g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 241
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 277mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 3g
Vitamin C 12mg 59%
Calcium 50mg 4%
Iron 2mg 9%
Potassium 499mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)