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Recipe Detail Page
Spiced Cavena Nuda Salad with Pomegranate and Pistachios
Autumn 2014
Almost 10 years ago, Manitoba farmer Scott Sigvaldason started growing a hull-less variety of oats that he trademarked Cavena Nuda (avena means “oats,” nuda “naked” and the C is for Canada). Cavena Nuda—a.k.a. Rice of the Prairies or oat groats—cooks up just like rice and has a good nutty flavour and chewy texture. Look for it in the rice aisle of Bulk Barn stores across Canada. If you use salted pistachios in the salad, you may not need to add any salt.
Serves 8 as a side dish
4 cups (1 L) low-sodium or homemade chicken or vegetable stock
1½ cups (375 mL) Cavena Nuda oat groats
¼ cup (60 mL) olive oil, divided
½ red onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) cayenne
1 pomegranate
1 lemon
½ cup (125 mL) natural pistachios in their shells, shelled and coarsely chopped
2 tbsp (30 mL) finely chopped fresh dill
2 tbsp (30 mL) finely chopped fresh mint
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) pomegranate molasses or balsamic glaze (store-bought)
Kosher salt and freshly ground black pepper
½ cup (125 mL) crumbled feta
1 In a medium saucepan, combine stock and Cavena Nuda. Bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, until Cavena Nuda is tender but chewy, about 45 minutes. Drain well and transfer to a large bowl.
2 Meanwhile, in a small skillet, heat 1 tbsp (15 mL) oil over medium heat. Add onion and cook, stirring often, until softened but not browned, about 5 minutes. Stir in garlic, cumin, coriander and cayenne. Cook, stirring, until fragrant, about 30 seconds.
3 Scrape contents of skillet into bowl of Cavena Nuda and stir to combine. Let cool to room temperature.
4 Trim ends from pomegranate and score skin lengthwise into quarters. Break pomegranate apart (do this carefully as its juice will stain). Remove flesh-covered seeds, discarding skin and pith. Add seeds to Cavena Nuda.
5 Finely grate 1 tsp (5 mL) zest from lemon. Add to Cavena Nuda, along with pistachios, dill, mint and parsley. Stir to combine.
6 Cut lemon in half and squeeze 1 tbsp (15 mL) juice into a small bowl. Whisk in remaining oil and pomegranate molasses.
7 Add vinaigrette to Cavena Nuda and toss well. Season to taste with salt (if necessary) and pepper. Spoon salad into a shallow serving dish and scatter with feta.
Serves 8 as a side dish
