Cavena Nuda Pepper Salad
Anna Olson introduces us to the “rice of the praries,” and shows us how to bring excitement to a pepper salad.
Ingredients:
1 cup – cavena nuda “Rice of the Prairies”**
1 cup – roasted red bell pepper, cut into strips
2 tsp – sweet paprika
¼ – red onion, thinly sliced
½ tsp – ground cumin
½ tsp – ground coriander
½ tsp – mustard powder
1 clove – garlic, minced
juice of 1 lemon
2 tbsp – extra virgin olive oil
salt & pepper
½ cup – chopped fresh basil
Instructions:
1) Bring the cavena nuda and 2 ½ cups of water to a boil, reduce the heat to a simmer and cook for about 35 minutes, until tender.
2) Drain and rinse to cool.
3) Place the cooled cavena nuda in a large bowl and add the remaining ingredients except the basil, toss and then season to taste.
4) Chill until ready to serve and add the basil immediately before serving.
** If you cannot find cavena nuda oat grains, you can substitute with cooked quinoa or whole wheat couscous.
Courtesy Anna Olson, http://annaolson.ca