| 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 |
tb |
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 |
tb |
Fresh lemon juice; or to taste |
| 1 |
tb |
Red-wine vinegar |
| 1 |
tb |
Chopped pitted brine-cured black olives |
| 1 |
ts |
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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