| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Vegetarian | New, Vegtime7 | 8 | servings |
INGREDIENTS
| 1 | c | Wheat berries; rinsed |
| 1 | c | Pearl barley; rinsed |
| 1 | c | Millet seeds |
| 2 | ts | Grated orange zest |
| 6 | Scallions; chopped | |
| (white and light green parts only) | ||
| 1/2 | c | Chopped fresh parsley |
| 1/3 | c | Chopped fresh mint |
| 1/3 | c | Dried tart cherries |
| 1/4 | c | Fresh lemon juice |
| 1/2 | c | Extra-virgin olive oil |
| Freshly ground black pepper | ||
| 2 | c | Sliced fresh fruit and/or berries |
| (such as peaches or raspberries or | ||
| Blueberries) |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE Delicious as an entree or a side salad, this versatile grain dish is made with a triple hit of grains: wheat berries, barley and millet. The dried cherries and fresh fruit give this mixed grain salad a light and refreshing twist. In large saucepan, bring 4 cups lightly salted water to a boil. Add wheat berries. Reduce heat to low, cover and simmer 30 minutes. Add barley, cover and simmer 20 minutes more. Meanwhile, in dry medium skillet, toast millet over medium-high heat, shaking pan and stirring until grains darken and "pop," about 5 minutes. After wheat berry-barley mixture has cooked 50 minutes, add toasted millet, cover and simmer until all grains are tender and water is absorbed, about 15 minutes. Remove from heat, fluff grains with fork and let cool. In large bowl, combine grains, orange zest, scallions, parsley, mint and dried cherries. Toss well. In small bowl, whisk together lemon juice and oil. Season to taste with salt and pepper. Pour over grain mixture and toss well. Cover and refrigerate at least 1 hour before serving. Just before serving, top with fresh fruit and/or berries. PER SERVING: 268 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0 CHOL.; 4MG SOD.; 7G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 56 Converted by MM_Buster v2.0l.
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