The Crisper Whisperer: How to Use Up Your Misfit Vegetables

Ingredients

• 2 tablespoons champagne vinegar 
• 1 handful herbs like: thym mixed minced
• 0.3 cup olive oil 
• 9 servings pepper black generous
• 0.5 small onion diced red finely
• 4 cups savory vegetable mixed
• 0.3 teaspoon salt 
• 1 cup wheat berries wild dry such as wheat berries, farro, brown or rice, quinoa*, or couscous

Equipment

• bowl
• whisk
• sieve

Directions

1. First, choose your grain. Rinse it thoroughly under running water in a fine-mesh sieve, and then cook in boiling, well-salted water according to package directions.
2. Drain if necessary.
3. Meanwhile, in a large bowl, combine the oil, vinegar, salt and pepper and whisk to blend well.
4. Add the diced red onion.
5. Choose, prepare, and add your vegetables. I know it's a leap of faith, but there are many good choices here and few not-so-good ones. You can opt for a combination of textures or a simpler approach. Good choices include:Steamed leafy greens such as kale, collards, chard, spinach and the like, drained well and cut into bite-sized pieces
6. Grilled summer squash or eggplant
7. Diced raw carrots, peppers, celery, cucumbers, tomatoes, or radishes
8. Winter squash or root vegetables, diced and roasted
9. Choose and add your herbs. A mixture of two parts basil, two parts parsley and one part mint would work well with a wide variety of veggies.
10. When the grains are cooked and still hot, add them to the bowl and toss to combine.
11. Serve warm, at room temperature, or chilled.
12. *Quinoa is actually a seed, but it makes a great grain salad anyway.