Now that the ‘good weather’ is here, I’m on the hunt for new and fun salads. There are so many rice and grain options to try, and I thought I had found a fun new rice to try out at my bulk store. This rice looked bigger than most rice, and was labelled “Cavena Nuda – Rice of the Prairies”.
Sounded pretty good to me! Little did I know that this “rice” was not rice at all…
Not a rice, it’s actually an oat grain. I found this article from the Winnipeg Free Press describing what Cavena Nuda is. That’s when I realized I had actually heard of it before.
I saw it on the Dragon’s Den, a Canadian television show where entrepreneurs try to get the ‘dragons’ to invest in their business. Thankfully, I also remembered the dragons liking it… so I wasn’t too worried.
This grain is perfect for a grain salad, because it’s chewy and holds up well after being doused in some dressing. It also has a nice nutty flavour that balances with tangy, fresh veggies.
I had to plan this out a little bit, because it can take a long time to cook this kind of grain. I decided to use the same method I use to soak and cook dried beans – soak for 24 hours, drain the water, then simmer for 45 minutes to cook. It worked like a charm! I froze about half of it, and used the rest for this salad.
![Cavena Nuda Salad 02 - bunny Cavena Nuda Salad](http://stephfood.com/files/2011/06/20110525_CavenaNudaSalad_08-web.jpg)
The mustard dressing went well with the Cavena Nuda, because strong taste of the grain could handle the bold mustard. In the same way, I added green pepper and corn to add another balanced layer of zesty and sweet.
This was a fun salad that packs a big punch, both in flavour and in nutrition. Serve alongside your favourite grilled protein (we had fish)! This recipe could also be used with a brown and wild rice blend.
Cavena Nuda Salad with Tangy Mustard Dressing
Ingredients:
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon grainy mustard
- Salt and pepper, to taste
- 1/2 teaspoon dried dill (or 1 teaspoon fresh)
- 2 cups cooked Cavena Nuda (or a brown & wild rice blend – something nutty!)
- 1 cup cooked chick peas / garbanzo beans
- 1 cup chopped green pepper
- 1.5 cups corn kernels, cooked
- 1-2 scallions (green onion), white part minced and green part sliced
- 1/2 cup slivered almonds, toasted
Preparation:
- Whisk together dressing ingredients: cider vinegar, olive oil, mustard, salt & pepper, dill and the white part of the scallion.
- Combine Cavena Nuda, chick peas, green pepper, corn and the green part of the scallion.
- Toss the salad with about half of the dressing, until well coated. Let sit for about 5 minutes and taste. If you need to add more dressing, repeat.
- Top with slivered almonds and serve.