Serves 4
35 min
Whole-Grain Spelt Salad with Leeks and Marinated Mushrooms
Recipe GLPRb9571dbbce099d
A hearty, nutty salad built on tender whole-grain spelt combined with caramelized leeks, marinated cremini mushrooms infused with garlic and thyme, crisp cucumbers, fresh herbs, and a bright vinegar dressing. This naturally plant-based dish is satisfying enough for a main course or perfect as a substantial side.
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Ingredients
0.56 cup Extra-virgin olive oil, divided
1 pound Cremini mushrooms, diced
1 Large leek, diced
2 medium cloves Garlic cloves, thinly sliced
1 teaspoon Fresh thyme leaves, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
⅜ cup Cider vinegar, divided
6 cups Cooked whole-grain spelt
2 small Persian cucumbers, quartered lengthwise and sliced
½ cup Fresh flat-leaf parsley, minced
¼ cup Fresh chives, minced
Directions
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until the surface shimmers.
Add the diced mushrooms and cook, stirring occasionally, until they are tender and all released moisture has evaporated, about 5 minutes.
Stir in the diced leek, sliced garlic, and minced thyme. Season generously with kosher salt and freshly ground black pepper. Continue cooking until the leek is very soft and tender, approximately 4 minutes.
Transfer the mushroom and leek mixture to a large bowl and stir in 1/4 cup of cider vinegar.
Let the mixture stand undisturbed at room temperature for 15 minutes to allow the flavors to meld.
In the same large bowl, add the cooked spelt grains and sliced cucumber pieces. Stir in the remaining 6 tablespoons of olive oil and the remaining 2 tablespoons of cider vinegar.
Add the minced parsley and chives to the bowl. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the salad evenly among serving bowls and serve at room temperature or chilled.
