Job’s tears are a gluten-free whole grain, distinctly large, with a mild corn-rice flavor that’s versatile enough to use in countless dishes. Find it at health food stores and Asian markets. While the salad stands before serving, the warm vinaigrette will slightly tenderize the thinly shaved vegetables. If you use a mandoline to slice the beets, deal them into the salad like playing cards so they don’t clump together in stacks. Red beets are fine in this dish as well, though they will color the grains pink.
1 cup uncooked Job's tears grains
2 bacon slices, finely chopped
2 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
1 1/2 cups thinly shaved peeled golden beets
1 cup thinly shaved Brussels sprouts
1/2 cup shaved sweet apple (such as Honeycrisp)
1/4 cup shaved red onion
Added sugars 2g
Calcium 2% DV
Potassium 9% DV
How to Make It
Place Job's tears in a medium saucepan; add cold water to cover by 2 inches. Place pan over medium-high; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until chewy-tender. Drain well; place in a large bowl.
Cook bacon in a small skillet over medium until crisp. Stir in vinegar, oil, honey, salt, pepper, and mustard; heat until blended. Stir bacon mixture into warm cooked Job's tears. Gently fold in remaining ingredients. Let stand 5 minutes before serving.
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