Best Grain Salad With Tomatoes And Cucumbers Recipes

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
• Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

SORGHUM SALAD WITH CUCUMBERS, AVOCADO AND CHERRY TOMATOES

Steps:

• Combine the sorghum, water and salt to taste (I use 1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat, cover and simmer 60 minutes, until the grains are tender and have begun to burst. Remove from the heat and strain off any water remaining in the pot.
• In a large salad bowl, whisk together the lemon juice, salt to taste and the olive oil. Add the cooked sorghum and toss together. Add the remaining ingredients, except the lettuce leaves, and toss together. Serve with the lettuce leaves. Use them for scooping.