| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice & grai, Salads & dr |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Wehani rice; cooked, warm |
| 1 1/2 |
c |
Coarse corn grits; cooked, warm |
| 1 |
c |
Barley; cooked, warm |
| 1/2 |
c |
Raisins |
| 1/3 |
c |
Pistachio nuts; coarse chopped |
| 1/2 |
c |
Parsley; coarse chopped |
| 1 |
|
Lime; juiced |
| 2 |
tb |
Pomegranate juice OR cranberry juice |
| 2 |
|
Cloves garlic; juiced |
|
|
Salt and pepper |
| 6 |
tb |
Avocado oil |
| 24 |
|
Kumquats; sliced |
INSTRUCTIONS
Combine the wehani rice, corn grits, and barley in a large bowl. Add the
raisins, nuts and parsley.
To Make the Dressing: Combine the lime juice and pomegranite or cranberry
juice, the garlic juice (obtained by pressing the cloves in a garlic
press), the avocado oil, salt and pepper in a blender container and
homogenize well. Pour the dressing over the grain mixture.
To serve, mound the grain on a plate and border it with the kumquat slices.
Recipe by: Madeleine Cooks - Madeleine Kamman
Posted to MC-Recipe Digest V1 #957 by KSBAUM <KSBAUM@aol.com> on Dec 15,
1997
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