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