Recipe and photo by Mackenzie Smith

Our almost-20-month-old toddler and lazy pit bull pup are both having the time of their lives as my husband and I scramble to figure out this new rhythm of working two full-time jobs from home while also caring for a really cute tiny dictator. The first week of self isolation was a total mess, even with gratitude for our health and employment top of mind. It just didn’t feel like we had enough time to give to our jobs and to Maya and to whatever needed to get done around the house — or that we had anything to actually complain about, all things considered. We are swimming in privilege over here, and that is not lost on me.

Still, I am tired.

Week two has been more manageable, though I do not see any time-intensive cooking projects happening for us in the near future. My goal is to make sure everything in our CSA is consumed, and that we all enjoy 3 square meals a day. This herby grain salad with spring onion, chickpea and tinned smoked trout comes together really quickly, and makes for a solid lunch at the computer.

The beauty of spring onions is that they are so sweet and mild that they act as much like a punchy green herb as they do an allium, and this grain salad really lets them shine. I used wild rice in the photo, but this recipe works just as well with quinoa, farro or orzo. Tinned fish is a nice addition, but also completely omit-able. Roasted vegetables always welcome. I love serving this bulky grain salad on a bed of fresh dandelion greens or spicy arugula. Feta cheese never hurt a grain salad, though none made it into this photo. Use what you have and make it fashion!

 

• 1/3 cup olive oil
• 1 clove grated garlic
• 1/2 a preserved lemon, seeds removed and chopped (or juice and zest from one whole lemon)*
• 1/3 cup very finely chopped fresh dill
• 1 bunch parsley (stems included), finely chopped, divided in two
• If using fresh lemons, add about 1/4 teaspoon salt
• 1 large can of chickpeas, drained
• 1 can smoked trout, forked into pieces and any bones removed
• 1-2 cups wild rice, ideally cooled ahead of time
• 1 large or two small spring onions, both green and white parts sliced into circles
• salt to taste
• a handful of fresh mint leaves
• 1/3 cup chopped toasted pecans

 

In a large mixing bowl, combine olive oil, grated garlic, lemon, dill, 1/2 of your chopped parsley, and salt (don’t add salt if using preserved lemon). Add chickpeas and tinned fish (and roasted veg if you have), then your cooked grains. Stir in onions and the rest of your parsley. Taste, and season with salt and pepper as necessary. Top with toasted pecans, fresh mint leaves and any other accouterments that will bring joy to your salad. Count your blessings!