Name: Healthy&taste: Ancient Grain Salad
Ingredients: 1/4 c Bulgur; 1/4 c Millet; 1/4 c Quinoa, rinsed; 1/4 c Dried cranberries, or blueberries, or raisins; 1/2 c Parsley, chopped; 1/4 c Celery, chopped; 1/4 c Sweet red pepper, chopped; 1/4 c Apple, peeled and chopped; 2 tb Lemon juice; 2 tb Garlic clive, minced; 1 ts Dijon mustard; 1/4 ts Salt; Pepper

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Canadian	Vegetables, Salads, Canadian	4	Servings

INGREDIENTS

1/4	c	Bulgur
1/4	c	Millet
1/4	c	Quinoa, rinsed
1/4	c	Dried cranberries, or blueberries, or raisins
1/2	c	Parsley, chopped
1/4	c	Celery, chopped
1/4	c	Sweet red pepper, chopped
1/4	c	Apple, peeled and chopped
2	tb	Lemon juice
2	tb	Garlic clive, minced
1	ts	Dijon mustard
1/4	ts	Salt
		Pepper

INSTRUCTIONS

VINAIGRETTE
In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand
for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and
reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer,
covered, for 12 minutes or until water is absorbed.
In separate saucepan, bring 1/2 cup water to boil; add crangberries and
boil for 4 minutes or until cranberries are plump and water is reduced to
1/4    cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to
burlur.
Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic,
mustard, salt, and pepper to taste. toss with salad.
Source: Canadian Living magazine [Mar 95] Presented in an article by Anne
Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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