I threw together this simple grain salad last night for dinner and loved it. Loved it so much, I ate half of the leftovers while wrapping them up, brought some for lunch, and though about how quickly I could make it again.
That’s a winner.
Cranberry Goat Cheese Grain Salad
1 box Near East Roasted Garlic Whole Grain Blends
(OR you could mix up 2/3c. of brown rice, pearl cous cous and bulgher wheat plus 1/4tsp garlic powder, salt and pepper each)
2c. Vegetable broth (or chicken broth)
1/3c. Dried cranberries
1/3c. Hazelnuts (or amonds or walnuts)
2oz Goat cheese, crumbled
In a medium saucepan, bring broth up to a boil. Stir in rice mix (and seasoning packet if using), allow rice to come to a boil, then reduce heat and cover. Cook until all the liquid has been absorbed (about 30-40 minutes based on rice mix you used). Once the liquid has been absorbed; stir in sea salt, cracked pepper, garlic powder (if not using a mix or if you want to pump up the flavors). Stir in cranberries, nuts and goat cheese until combined. This was delightful room temperature and cold. Serves 3 as a side dish.