| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Sami |
Recipes fro, Salads |
32 |
Servings |
INGREDIENTS
| 2 |
c |
Wheatberries |
| 2 |
c |
Wild rice |
| 2 |
c |
Barley |
| 2 |
c |
Basmati rice |
| 2 |
c |
Toasted seeds and nuts; assortment |
| 2 |
c |
Dried fruits; assortment |
| 1 |
bn |
Parsley; finely chopped |
|
|
Kosher salt and pepper |
| 1 |
c |
Virgin olive oil |
| 1/2 |
c |
Balsamic vinegar; or |
|
|
Raspberry vinegar |
INSTRUCTIONS
Cook and chilll the grains. Toast the seeds and nuts: some assortment of
pumpkins seeds, sesame seeds, sunflower seeds, chopped peanuts, hazelnuts
or cashews. Chop dried fuits: some assortment of apricots, dates, figs,
raisins, or prunes. Combine all the ingredients and let set overnight.
Adjust the seasonings and dressing before serving; you may need more of
both.
Posted to MC-Recipe Digest V1 #167
Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : To serve, top with boiled and peeled shrimp, artichoke hearts and
some dried fruit and nuts. Or arrange grilled chicken breasts cut
into strips in a pinwheel design.
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