Inspired by a recipe in an old edition of Better Home and Gardens Magazine. This is a keeper.
What You'll Need:
3 shallots, minced
2 c any grain (think brown rice, farrow, quinoa, spelt...or any combo of these)
4 c veggie broth
1 Tbsp olive oil
zest of 1 lemon
juice of that same lemon
1 Tbsp fresh oregano, chopped
1/2 c olive oil
4 c baby spinach leaves
2 c fresh berries
1 fennel bulb, thinly sliced
1 bunch green onions or chives, chopped
1/2 c silvered almonds
8 oz goat cheese, crumbled
Combine shallots, grain and veggies broth in a large saucepan. Bring to a boil, and then simmer until liquid is absorbed.
Meanwhile, wisk together dressing ingredients. Set aside.
In a large salad bowl, toss together spinach, berries, fennel, onions and almonds.
Allow rice to cool slightly, then toss into salad bowl.
Before serving, toss with dressing. Top with goat cheese.