Whole-Grain Spelt Salad Recipe with Leeks and Mushrooms

Name: Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided; 1 pound cremini mushrooms, diced; 1 large (12-ounce) leek, diced; 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)

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.

What to Do With Whole Grains? Make These 2 Delicious Salads

Whole-Grain Spelt Salad Recipe with Leeks and Mushrooms

Prep 5 mins

Cook 10 mins

Active 20 mins

Cooling Time 15 mins

Total 30 mins

Serves 4 to 6 servings

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1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound cremini mushrooms, diced
1 large (12-ounce) leek, diced
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)

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.
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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What to Do With Whole Grains? Make These 2 Delicious Salads

Nutrition Facts (per serving)
241	Calories
22g	Fat
11g	Carbs
3g	Protein

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.