Warm grain and vegetable salad with citrus glaze
This shelf holds a ready-made grain salad that only needs warming and a light finish to become dinner. The quinoa, wheatberries, and barley are already cooked, so you spend your time tending the pan instead of the clock. Serve it as is, or toss it with greens on the side.
About 130 calories a serving, 9 g protein, 7 g carbohydrate, 8 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- half a bird, shredded rotisserie chicken
- 3 cups salad greens
From your shelf
- 1 box whole grains and vegetable blend with quinoa
Staples
- 1 tablespoon butter
- pinch salt
- pinch pepper
- Heat 1 tablespoon butter in a wide skillet over medium heat until foaming. Pour in the entire box of grain salad and stir often, breaking up any clumps, until warmed through and the glaze clings to the grains, about 5 to 7 minutes.
- Taste and adjust with a pinch of salt and pepper if the citrus notes fade. Tear the rotisserie chicken into bite-sized pieces and fold it in off the heat.
- Divide the salad and chicken between two plates and serve with a handful of greens on the side, or toss everything together in the warm pan for a composed salad.
Note Swap the chicken for a tin of white beans or soft tofu if you prefer. Leftovers keep in the fridge for three days and taste good cold or reheated gently. Serve with a wedge of lemon or lime to brighten the citrus notes.
On the label
WHEATBERRIES (WATER, WHEATBERRIES), BARLEY (WATER, BARLEY), SWEET CITRUS SAUCE (ORANGE JUICE [FROM CONCENTRATE], HONEY, SAFFLOWER OIL, GINGER, BROWN SUGAR, SALT, XANTHAN GUM), FIRE ROASTED CORN, PEAS, RED BELL PEPPERS, GREEN ONIONS, COOKED QUINOA (WATER, QUINOA), DRIED CRANBERRIES, ALMONDS, RICE BRAN OIL.
Simply Balanced, frozen dinners & entrees, serving 255 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as mixed vegetables, quinoa. Half of it left? Use up the mixed vegetables.