Grains with Pecans and Radishes

Or, Sherry Vinegar, where have you been all my life?

The original recipe for this had way too many ingredients. It tasted fine, but things were getting lost. Here's a streamlined version that takes advantage of the slow cooker for the grains. I don't know about you, but if I put something on the stove for more than 45minutes, I'm likely to forget all about it, leave the house, and come back later to a house that smells like burned beans. And stays that way for two weeks. All hypothetical, you understand.

In any case, enjoy.

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Radish and Pecan Grain Salad

INGREDIENTS:

- 1-2 cups cooked mixed grains (like farro, freekah, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)

- 1/2 c mint leaves, cut in a chiffonade

- 1/2 lb. pecans

- 1/4 c walnut oil

- 1/4 c sherry vinegar

- 1 c radishes, sliced thin

- 1/4 c olive oil

- 1/2 c dried cranberries

METHOD:

I like to cook the grains in the slow cooker. I admit I've never made freekah and I hate quinoa, so I'll let you figure out how to cook those. I have tested the barley and wheatberries in the slow cooker. I haven't yet tried the wild rice or farro. I'll let you know when I get to that. Better yet, if you try it, let me know! Obviously there are other ways to cook grains -- the important thing for this recipe is to cook them.

Barley or Farro: 2.5 c. boiling water, 1 c. pearl barley, 1/2 t. salt. Cook on high 1 hr. and 30 minutes.

Wheatberries: 1 c. hard winter wheatberries, 3 c. water, 1/2 t. salt. Cook on low 8 hours.

Wild Rice: 2 1/4 c. water, 1 c. wild rice, 1/2 t. salt, cook on low 4-5 hours.

Drain the grains into a colander, then set aside until warm to the touch.

Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

SERVINGS: 8

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