Grain Salad

Recipe for Mushroom and Tuna Grain Salad

Preparation time: 15 minutes
Cooking time: 13 minutes
Total time: 28 minutes
Number of servings: 4

I will present you with a delicious and nutritious grain salad recipe that combines various textures and flavors to create a savory dish. This salad is perfect as an appetizer or a main course, being rich in protein and nutrients. Over time, grain salads have evolved, becoming a popular choice for those who want to eat healthy and tasty at the same time.

The basic ingredients for this salad are grains, mushrooms, olives, and tuna, but you can vary the recipe according to your preferences. Here’s how to achieve a perfect result!

Ingredients:
- 250 g grains (rice, oats, barley)
- 200 g mixed mushrooms in oil (chanterelles, champignon mushrooms)
- 100 g green olives (preferably stuffed with peppers for extra flavor)
- 100 g sun-dried tomatoes in oil
- 100 g artichokes in oil
- 2 cans of tuna in oil (80 g each)
- Olive oil (to taste)
- Salt (to taste)

Necessary utensils:
- Large pot
- Sieve or strainer
- Large mixing bowl
- Knife
- Cutting board

Step-by-step instructions:

1. Cook the grains: Start by putting a large pot of water and a teaspoon of salt to boil. When the water starts to boil vigorously, add the chosen grains (rice, oats, or barley). Boil them for about 13 minutes or until they become tender, but do not let them turn into mush. Stir occasionally to prevent sticking.

Helpful tips: Make sure to follow the cooking time specified on the grain package, as each type of grain may have a different cooking time. If you want to use whole grains, the cooking time may be longer.

2. Drain and cool: After the grains have boiled, drain them in a sieve and let them cool. You can add a drizzle of olive oil to prevent sticking.

3. Prepare the vegetables: While the grains are cooling, drain the mushrooms from the oil, then slice them into smaller pieces if they are too large. Similarly, drain the olives and cut the sun-dried tomatoes into thin strips. Cut the artichokes lengthwise for easy integration into the salad.

4. Mix the ingredients: In a large bowl, add the cooled grains, mushrooms, olives, sun-dried tomatoes, and artichokes. Open the cans of tuna and drain the oil well. Add the tuna to the bowl, along with a generous drizzle of olive oil and salt to taste. Mix everything carefully so that the ingredients combine well but do not get crushed.

5. Serving and variations: The grain salad is served immediately, but it can also be refrigerated to cool, allowing the flavors to blend better. I recommend serving it with lemon slices and a few fresh parsley leaves for a more attractive appearance.

A personal note:
If you want to adapt the recipe for a vegetarian or vegan version, you can omit the tuna. This will not affect the taste, and the salad will be just as delicious! You can also experiment with other ingredients, such as black olives or various types of fresh vegetables.

Nutritional benefits:
This salad is rich in protein due to the tuna and grains, while the mushrooms and vegetables add essential fiber and vitamins. It is an excellent option for a healthy meal, but also for quick lunches at the office.

Frequently asked questions:
1. What type of grains can I use?
You can use rice, oats, or barley, depending on your preferences. Each type brings a different texture to the salad.

2. Can I add other ingredients?
Absolutely! You can experiment with various fresh vegetables, feta cheese, or even nuts for an extra crunch.

3. How can I store the salad?
The salad can be stored in the refrigerator in an airtight container for 2-3 days. Make sure to mix it well before consuming it again.

Now that you have all the necessary information, all that’s left is for you to get cooking! This grain salad with mushrooms and tuna will surely impress anyone who tastes it, and you will definitely become a cherished cook in the eyes of your loved ones. Enjoy your meal!