Instructions

• Rinse 1 cup of mixed grains under cold running water until the rinse water runs clear, then drain well.
• Put the drained grains and 2 cups of the listed water into a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting and cover the pot.
• Cook the grains, covered, 20–30 minutes, until the water is absorbed and the grains are tender. If after 20–30 minutes some grains are still tough, add the remaining 1/4 cup of water, keep the heat on low, cover, and cook up to 10 more minutes.
• When the grains are fully cooked, remove the pot from the heat and stir in 1/4 teaspoon of salt. Fluff the grains with a fork and leave them to cool slightly so they remain warm but not steaming.
• While the grains cook, make the dressing: in a small jar or bowl combine 1/4 cup clementine juice, the zest of 1 large clementine (1/2 tablespoon), 1 teaspoon lemon juice, 1/2 tablespoon orange marmalade, 1 teaspoon mustard, 1/8 teaspoon salt, a pinch of black pepper, and 1/4 cup olive oil. Seal and shake vigorously or whisk until the dressing is emulsified.
• In a large mixing bowl combine 1 cup chopped fresh kale, 2 large scallions (finely chopped), 1/3 cup chopped fresh mint, 1/4 cup fresh parsley (chopped or roughly chopped to your preference), 1/3 cup cranberries, 1/4 cup chopped pecans, and 1/3 cup pomegranate arils.
• Add the warm cooked grains to the bowl with the greens and add the prepared dressing. Toss everything thoroughly so the dressing coats the grains and greens evenly.
• Serve the salad warm or chill and serve cold, as desired.