Grain Salad
- 2 cups hearty grains (sorghum, wheatberries, farro — just choose one!)
- 1 shallot, thinly sliced
- 2 cloves garlic, crushed with the side of a knife
- 2 teaspoons ras el hanout, divided
- 1 heaping cup chopped cilantro
- 1 heaping cup chopped parsley
- ½ cup scallions, sliced thin on the bias
- 2 large persimmons, sliced thin into half-moons
- ¼ cup lemon juice
- 1 tablespoon honey
- ¾ cup olive oil, plus more to sauté
- Handful of chopped pecans, toasted, for garnishing
Pecan Mix
- Splash of olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- ½ cup pecans, whizzed in a blender or food processor to the texture of sand
Ancient Grains with Ras El Hanout, Persimmons & Pecans
Makes 10-12 servings
This colorful, wintry-but-fresh grain dish came about during our first Thanksgiving in Los Angeles, which we experienced with mixed emotions. How-the-heck-are-we-supposed-to-feel-cozy-and-festive-when-it’s-70-degrees emotions. We-wish-we-needed-a-fireplace emotions. Do-mashed-potatoes-taste-as-good-when-you-can’t-see-snow emotions.
To snap ourselves out of our funk, we hit the farmers’ market to stock up on provisions. Persimmons saved the day. We bought a few pounds without a plan — only knowing that their striking color and unusual flavor would be put to good use. That Thursday, we sliced them into thin half-moons and tossed them in this colorful, hearty salad at Thanksgiving dinner. Fireplace or not, it hit every cozy, festive note.
We’ve cooked the dish with both sorghum and farro, with delicious results; wheatberries would be grand, too. Any grain that retains a bit of chew will work. The only rule is to use a single grain — or, if mixing grains, be sure to cook them separately!
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Instructions
Cover the grains with a few inches of water in a pot and soak for at least 8 hours. Drain and rinse. (If you don’t have time for this step, it’s okay! You’ll just have to cook your grains a bit longer.)
In a pot, heat a splash of olive oil on medium and soften the shallot and garlic until tender. Add 1 teaspoon of the ras el hanout and sauté until fragrant. Add the grains and stir well to let the flavors infuse for a few minutes. Stir in a big pinch of salt and 4 cups of water or vegetable stock, cover, and simmer on low heat until the grains are cooked through but retain a nice chew. Drain out any leftover cooking liquid and set aside to cool.
To make the vinaigrette, grab a jar with a top and shake the lemon juice, honey and olive oil and until emulsified. Make the pecan mix: In a small sauté pan over medium heat, warm a splash of oil and sauté the garlic and shallot until soft. Lower the heat, add the ground pecans, stir, and toast for about 10 minutes, stirring regularly, until fragrant and golden. Set aside to cool.
Tip the cooked grains into a serving bowl and then toss with the herbs, scallions and persimmon. Add the ground pecan mixture and toss again. Drizzle the vinaigrette over top and stir thoroughly until everything is well-coated. Dust the remaining teaspoon of ras el hanout over the salad, and another good pinch of salt or two, and toss well. Top with the toasted pecans before serving.
