| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
January 199 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat, spelt or rye |
|
|
berries available |
|
|
at natural foods |
|
|
stores |
| 1/2 |
c |
Diced Feta, about 2 ounces |
| 1/2 |
c |
Thinly sliced red onion |
| 1/2 |
c |
Julienne strips of seedless |
|
|
cucumber |
| 5 |
T |
Olive oil |
| 1/4 |
c |
Julienne strips of drained |
|
|
bottled |
|
|
roasted red pepper |
| 1/4 |
c |
Mixed minced fresh herbs |
|
|
such as parsley mint |
|
|
and |
|
|
dill plus |
|
|
herb sprigs for |
|
|
garnish |
| 2 |
T |
Fresh lemon juice, or to |
|
|
taste |
| 1 |
T |
Red-wine vinegar |
| 1 |
T |
Chopped pitted brine-cured |
|
|
black olives |
| 1 |
t |
Ground cumin |
| 1 |
|
Garlic clove, minced dried |
|
|
hot |
|
|
red pepper flakes |
|
|
to taste |
INSTRUCTIONS
In a kettle of boiling salted water cook the wheat berries for 1 hour,
or until they are tender, and drain them. In a large bowl stir
together the wheat berries, the Feta, the onion, the cucumber, the
oil, the roasted pepper, the minced herbs, the lemon juice, the
vinegar, the olives, the cumin, the garlic, the red pepper flakes, and
salt to taste and garnish the salad with the herb sprigs. Serves 4 to
6. Gourmet January 1993 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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