| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | September 1 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Dried azuki beans* or |
| lentils picked over and | ||
| rinsed | ||
| 3 | Carrots, cut into 1/4-inch | |
| dice | ||
| 3 | Broccoli stems, peeled and | |
| cut into | ||
| 1/4-inch dice | ||
| 2 | Ribs celery, cut into | |
| 1/4-inch | ||
| dice | ||
| 1 | Red bell pepper, cut into | |
| 1/4-inch | ||
| dice | ||
| 1/3 | c | Minced fresh parsley leaves |
| 2 | Garlic cloves, minced | |
| 1 | c | Coarsely grated provolone |
| cheese about 2 ounces | ||
| 3 | T | White-wine vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 6 | Pita loaves, halved | |
| crosswise |
INSTRUCTIONS
available at natural foods stores and some specialty foods shops. In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl. In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone. In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered. Serve salad in pita halves. Serves 6. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 1332
Calories From Fat: 744
Total Fat: 84.8g
Cholesterol: 240.8mg
Sodium: 3939.2mg
Potassium: 1483.1mg
Carbohydrates: 41.4g
Fiber: 9g
Sugar: 17g
Protein: 102.8g