Ladies Who Lunch

In keeping with our fancy French terminology--I made a beautiful mirepoix (by my standards--Thomas Keller probably would have faulted me for my irregular chop) for this grain salad.  I wanted to bring something other than a box of doughnuts in for my coworkers and decided on a salad to sustain us through the day of c-sections, inductions and spontaneous deliveries.  I cooked my pink-eyed peas last night and combined with some kasha for a bean and grain complete protein extravaganza.

 

Labor & Delivery Salad

1/4 cup each chopped spring onion, carrot and celery--1/8" dice  (this is mirepoix--don't you feel sophisticated?)

extra virgin olive oil

1 cup toasted kasha

salt and pepper

1 pint cooked black or pink eyed peas

1 tsp sumac

2 tsp za'atar seasoning

salt/pepper

juice of one lemon

3-4 thyme sprigs

Heat 3 TBS olive oil in saucepan over med heat.  Add onions/celery/carrots  and saute for ~ 5minutes.  Do not brown.  Add one cup kasha and stir to coat with oil.  Add 2 cups water.  Simmer for ~20 minutes, until kasha is tender.

Remove from heat and fluff with fork.  Add za'atar/sumac/salt/pepper/lemon juice.  Stir to combine.  Strip leaves off thyme sprigs and add cooked peas.  Stir in ~2 TBS. olive oil.  Serve at room temperature.