Here’s what’s cooking at Colleton River Plantation in Bluffton, S.C. Executive Chef Robert Wysong developed this special recipe for the members. He changes it up a bit according to the seasons but it is always as delicious as it is nutritious.
Recently I spent an afternoon in Robert’s Southern kitchen at Colleton River Plantation where he created this sumptuous salad. What an inspiration to spend time with one of the best!
1 cup cooked barley
1 cup cooked bulgur wheat
1 cup cooked orzo
6 ounces Garbanzo beans, canned, rinsed and drained
2 Valencia Oranges, peeled and segmented in their own juice
2 ounces golden raisins, re-hydrated in orange juice or water
2 ounces dried apricots, sliced
1 ounce shallots, peeled and finely minced
1/2 cup Italian parsley, washed, stemmed, minced
1/2 cup cilantro, washed, stemmed, minced with some whole leaves reserved
1 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon honey
salt and pepper to taste
- Cook barley and bulgur according to package directions. Drain and allow to cool. Cook orzo according to package directions. Drain and allow to cool.
- Drain garbanzo beans. Peel and section oranges. Reserve juice.
- Rehydrate golden raisins in juice or water and drain.
- Slice dried apricots.
- Combine cooked grains, pasta and beans. Add all fruit, shallots and herbs and combine. Add the dressing and toss. Chill before serving. Garnish with whole parsley and cilantro.