Cavena Nuda Recipes
Cavena Nuda Salad
Yield: 2 litres
Salad:
- 2 cups Cavena Nuda - soaked overnight
- 4 cups vegetable Broth
- 4 stalks celery, sliced
- 8 each green onion, sliced
- 2 cups frozen green peas, thawed
- 1/2 cup pine nuts
- 3/4 cup dried cranberries
- salt and pepper, to taste
Dressing:
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. sugar
- 2 Tbsp. sesame oil
Put the vegetable broth in a medium sized saucepan. Add the naked oats, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
Whisk together the olive oil, red wine vinegar, sugar, and sesame oil. Reserve.
In a large bowl gently mix together the cooled cooked oats, chopped celery, green onions, peas, cranberries, pine nuts and dressing. Add salt and pepper to taste, if needed. Chill completely before serving. Portion accordingly.
