Thursday, February 17, 2011

Cumin Infused Olives in Rye Garbanzo Bean Salad with Oranges

I was thrilled to discover this recipe on the "Editor's Picks" list at food52 this week; they even used my photo.  This is what editor Kristen Miglore had to say about my salad.  Here I reworked my rye berry salad from last year to create an entry for the olive and citrus contest.

This salad works with any whole grain and if you’re in a hurry couscous it a great option. I like the olive, cumin, and orange combination as a simple salad before a heavy Mexican, Moroccan, or East African meal. I’ve added that quick salad to whole grains and garbanzo beans for something more substantial. Great on its own for lunch or as a side dish with grilled or roasted meat or fish. And, if you’re wondering, rye has a mild nutty taste but doesn’t taste like rye bread, which gets most of its flavor from caraway seeds.

Cumin Infused Olives in Rye Garbanzo Bean Salad with Oranges
1 cup rye berries or other whole grain
½ tsp. kosher salt
1 can garbanzo beans, rinsed and drained

¼ cup chopped red onion
½ cup parsley, coarsely chopped
2 oranges

2 tsp. ground cumin
2 Tbsp. olive oil
1 cup pitted green olives
2 Tbsp. sherry vinegar

2 tsp. mustard

½ tsp. kosher salt
additional salt and pepper to taste

Place the rye berries and salt in a large pot, cover with 2 ½ cups water and bring to a boil. Lower the heat and simmer for 60-90 minutes, until tender and most of the rye has split open. Add water as needed to keep the rye covered.

While rye is cooking prepare dressing. Toast cumin in a dry pan until fragrant, about 30 seconds, add olive oil and olives, sauté 1 minute or so to infuse oil and olives with the cumin. In a small bowl whisk together remaining dressing ingredients and scrap olives, oil, and cumin from pan into bowl, toss to combine (adjusting to your taste). Cover and bring to room temperature until ready to use.

Drain rye well and run under cool water to stop the grains from cooking. Transfer to a bowl; add garbanzo beans, prepared dressing and toss to combine. Chill until the mixture is completely cool, or for up to a day.

Zest one orange into the rye mixture. Peel and section both oranges and add to salad along with the red onions, and parsley. Section the orange over the salad allowing any juice to drain into the salad. 

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