Miss Hangrypants: figs

Hello from Los Angeles! It is so hot and dry here, I love it! I've had about 2 weeks of "vacation" from Richmond to Charleston to DC to LA. It's been quite a whirlwind of traveling and eating (4 times my body weight). And, now I'm starting summer research stuff at my old lab. I've been meaning to travel around the world before med school life sucks up all my time later...but I'm really indecisive and...(insert more excuses) and sometimes I feel I might need to study :O ?! Having all this time to do fun things other than studying is a little unusual right now. Since I just spent the past year with my butt glued to my desk chair.

Even if I'm back in LA, I just found out that my mum is not coming back from her holiday in Hong Kong and Korea until the end of this month. What?! Where was the warning? Does this mean I have to wash my own clothes..? (haha kidding, I'm a real adult :\)

I digress!! I have a giveaway sponsored by California Walnuts, where they are giving away TV personality Joanne Weir's cookbook to one of my readers. Yay! Scroll all the way to the bottom to enter (US + Canada readers only, sorry!). Here is an adaptation of her salad recipe. I substituted figs, added some agave and a new grain, Freekeh, that I just discovered. Apparently, it has a higher protein content than quinoa? I love it's texture... very chewy like barley. Anyway, this salad just represents sunny LA and is very easy to assemble the night before. Enjoy!

Whole Grain Salad with Toasted Walnuts, Figs And Grapefruit

serves 6
adapted from Joanne Weir

Dressing
1/2 tsp finely grated grapefruit zest
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
3 tsp agave syrup
salt

Salad
3/4 cup millet
3/4 cup freekeh (or any whole grain like quinoa)
1 cup walnut, halved
2 grapefruits
1/2 cup dried mission figs, cut in pieces
3 tbsp fresh flat leaf parsley, chopped

Preheat oven to 375F
Dressing: mix grapefruit zest, vinegar and olive oil in a small bowl and let the flavors meld in the fridge
Place millet and freekeh in a saucepan with 2 1/4 cups water and 3/4 tsp salt. Bring to a boil and then reduce the heat to medium low and simmer for 15-18 min (until all the moisture is absorbed). Set aside to cool
Lay walnuts on a baking sheet and toast until fragrant and golden ~7 minutes. Remove from oven and cool
Using a sharp paring knife, cut tops and bottoms off the grapefruits. Cut off the peel and white pith from top to bottom and work your way around the grapefruit until it is bare naked. Cut sections out (between the membranes) and set aside on a plate
Squeeze the membranes into the bowl with the dressing to extract about 3 tbsp of juice. Season dressing with salt to taste
In a large salad bowl, toss grains with figs, toasted walnuts, parsley and grapefruit sections. Add dressing and toss together