CAVENA NUDA. IT'S NAKED SO IT'S GOTTA BE GOOD.

Cavena Nuda, also know as "rice of the prairies", is actually a naked (hull free) oat grain that looks very similar to brown rice.  But, don't go skipping over this informative text, because there is a shocking twist to this story.  Although cavena nuda may look like rice, it is actually not like rice at all...shocking right?!  I know.

First of all, cavena nuda has a unique texture.  It's very chewy, in a good way.  I personally love the texture, and it's a nice change since it's unlike any other grain.  I find that the flavour is stronger than other grains, or in other words, it actually has a flavour of it's own, which tastes a bit nutty and earthy.  It's also super crazy high in protein and fibre.  Which means that a little goes a long way when you're eating it.  And of course, it's completely gluten free.  Yay!

You can use this super oat in place of its less nutritious friend rice, in your usual recipes.  Since I'm not really the biggest rice fan out there, I like to make up new recipes for cavena nuda specifically.  It's great served hot, cooked in some broth, or mixed with grilled chicken, or topped with sriracha, but it's also a fantastic replacement for pasta in a cold salad.  Since it is so sturdy, the flavour and texture stand up to being chilled and mixed with other ingredients and dressings so well.  A mixed and dressed salad can hang out in the fridge for a few days, becoming a quick and easy lunch, without getting at all soggy.

Here's a simple cold cavena nuda salad to try out.  You can find the oat grain in the health food section of the supermarket, or at the bulk food store.

Cavena Nuda Salad
1 cup cavena nuda
1 cup chickpeas
1/2 cup feta, crumbled
2 cups chopped cucumber
2 cups grape tomatoes, halved
large handful of basil, chopped

Dressing
Olive oil
Fresh squeezed lemon juice
Salt & pepper

To cook the cavena nuda, add the cup of raw grain to 2 1/2 cups water in a medium saucepan.  Bring to a boil, then reduce heat and boil for 35 minutes, stirring occasionally.  Drain the cooked cavena nuda, and leave in the strainer to cool.  Meanwhile, prepare the remaining ingredients.  Mix everything together in a large bowl, and then add the dressing.  Start by adding the juice of one lemon and two tablespoons of olive oil with a pinch of salt and pepper.  Taste, then add more dressing and seasoning as desired.  Chill in the fridge for at least one hour before serving.