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Dilled Oat Pearl Salad




Source of Recipe


Brenda-Lee Olson


List of Ingredients




4 cup gf chicken broth
1 1/2 cup oat pearls
1 cucumber, chopped
1 1/2 cup cherry tomatoes, halved
1 1/2 cup celery, thinly sliced
1/2 cup balsamic vinaigrette
1/4 cup fresh dill, chopped
-salt & pepper to taste-
1/4 cup toasted sliced almonds

Recipe



In a large saucepan; bring broth and 1 cup (250 ml) water to boil.

Stir in oat pearls, cover and bring to boil.

Reduce heat and simmer 40 to 50 minutes or until oats are tender.

Drain and cool.

In a medium bowl; toss cucumbers, tomatoes and celery in vinaigrette.

Cover and refrigerate until needed.

In a large bowl; combine oats, vegetables, dill, salt and pepper.

Salad can be prepared, covered and refrigerated up to 2 days.

Just before serving, sprinkle with almonds.

Serves 8

Note from BL: Millet, quinoa, wild rice, amaranth or teff can be used in place of oat pearls. Real Wild Rice is not a member of the rice family so is suitable for rice free diets as well.

Administrative Note: Some who are extremely sensitive may still react to gf oats.