Though they look like teardrops, these chewy grains leave us nothing to cry about. They’re gluten-free, full of antioxidants and high in fiber. Though they resemble a bean or groat, Job’s tears take only about 45 minutes to cook on stove top. Drain and add to soups, salads or main dishes.
Still hard to find, I was thrilled to find these in a capital city international store. I’m planning to include these in a layered jar salad to familiarize my students to the grain and to enjoy the taste of the kind of sweet grain.
Jobs Tears Layered Salad
- 3 tablespoon olive oil
- 3 tablespoons orange juice
- 1½ teaspoons reduced sodium soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon grated ginger
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- 1 cup plus 2 tablespoons cooked black beans
- 9 tablespoons sweet peppers, diced
- 9 tablespoons corn, cooked
- 1 cup plus 2 tablespoons cooked Job’s tears
- ¼ cup plus 2 tablespoons radishes, sliced
- ¼ cup plus 2 tablespoons green onion, diced
- ¼ cup plus 2 tablespoons sliced grape tomatoes
- ¼ cup plus 2 tablespoons pepitas
- 2 ounces microgreens or arugula
- Shake or blend all dressing ingredients.
- Place 1 tablespoon dressing in bottom of each jar.
- Add salad ingredients in layers to each jar: 3 tablespoon black beans, 1½ tablespoons peppers, 1½ tablespoons corn, 3 tablespoons Job’s tears, 1 tablespoon radishes, 1 tablespoon green onion, 1 tablespoon tomato, 1 tablespoon pepita.
- Garnish top with touch of microgreens. Cover with lid. Turn jar over and shake to eat.