Chef Andrew Mayne’s mixed grain salad recipe

Chef Andrew Maybe
Chef Andrew Mayne

Chef ANDREW MAYNE‘s mixed grain salad was a hit during the recent inauguration reception. Just in time for holiday meal planning, he offers the recipe below.

Chef Andrew Mayne’s Mixed Grain Salad

1 cup cooked brown rice
1 cup cooked quinoa
½ cup cooked black rice (also known as Forbidden rice)
¼ cup diced dried apricots
¼ cup dried cranberries

3 bunches of scallions chopped
1 bunch chives chopped
¼ cup apple cider vinegar
2 teaspoons sugar (approximately to taste)
2/3 cup olive oil
2 T grain mustard
salt to taste
Blend all ingredients and mix into grains

Add baby arugula just before serving

Mayne, who has been at Stanford for 11 years, hails from New Zealand. He is senior associate director of Culinary Arts for Stanford R&DE Hospitality and Auxiliaries.