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
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.