Preheat oven to 350°F. In small bowl, toss mushrooms and carrots with oil to coat evenly, and season to taste with salt and pepper. Spread on sheet pan and roast at 350°F for 30 minutes. Transfer to large mixing bowl, and cool. Meanwhile, stir groats and stock together in 3-quart saucepan. Heat to simmer; cover and simmer for 10 minutes. Set aside, covered, and let stand for 5 minutes. Then, fold in minced gingerroot; fluff with a fork and transfer to bowl with roasted vegetables. Set aside to cool. Rinse quinoa in strainer under cold water until water runs clear. Then, combine quinoa and 1-1/2 cups water in a 1-1/2 quart suacepan. Heat to simmer, cover, reduce heat, and simmer about 15 minutes or until all water is absorbed and quinoa is tender. Transfer to bowl with vegetables and groats; fluff together with a fork, and set aside to cool.

Zest and juice lemons; reserve zest for Topping. In small mixing bowl, beat sesame oil with soy sauce, 1/2 cup lemon juice, vinegar and chili oil. Add to bowl with vegetables, kasha and quinoa; then, fold in scallions and natural raisins. Toss together to mix well and season to taste with salt. Let stand to meld flavors.

For buffet service, line a large serving bowl with lettuce leaves and mound salad on top OR line 24 individual serving bowls with lettuce leaves; divide salad and mound a portion onto each. Immediately before serving, combine Topping ingredients and fold together. Sprinkle the topping on salad just prior to serving.

Notes: 1. If roasted kasha is not available, place buckwheat groats in saucepan and stir over medium heat about 2 minutes until grains begin to toast before adding vegetable stock.

2. Meyer lemons are preferred.

3. Goji berries, sometimes called wolfberreis, may be substituted for the pomegranate seeds (arils).

Ingredients

  • 1 Pound fresh shiitake or baby bella mushrooms, stemmed and quartered
  • 6 Cups sliced baby carrots, cut 1/2-inch thick
  • 1 Cup (2 ounces) canola oil
  • Salt and pepper; to taste
  • 1 Cup roasted whole buckwheat groats* (Kasha)
  • 2 Cups vegetable stock
  • 1 Cup finely minced fresh gingerroot
  • 1 Cup Inca Red quinoa
  • 1 Cup water
  • 3 fresh lemons*
  • 3 Tablespoons sesame oil
  • 1 Cup low sodium soy sauce
  • 1 Cup rice vinegar
  • 3 Tablespoons Chinese chili oil, or to taste
  • 3 Cups California natural raisins
  • 1 Cup chopped scallions

Procedure

Topping

  • 1 Cup California golden raisins, plumped in warm water
  • 1 Cup pomegranate arils (optional)
  • 1 Cup lemon zest
  • 1 Cup Italian parsley, chopped

Nutrition Facts Per Serving

Calories 220 (Calories from Fat 26%); Total Fat 7 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 0; Sodium 300; Potassium 424; Total Carbohydrate 38; Dietary Fiber 4; Sugars 21; Protein 4; Calcium 38; Iron 3;

Try Another Recipe

Mom's Sour Cream Raisin Pie

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
Did you know raisins are a source of concentrated nutrients?