| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive19, Pdate |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Whole oats |
| 1/2 |
c |
Minced onion |
| 1 |
|
Shallot if desired, minced |
| 1 1/8 |
t |
Ground allspice |
| 1 |
t |
Salt |
| 2 |
T |
Fresh lemon juice, or to |
|
|
taste |
| 2 |
T |
Olive oil, preferably |
|
|
extra-virgin or |
|
|
to taste |
| 1/2 |
c |
Finely chopped fresh mint |
|
|
leaves |
| 1 |
|
Cucumber, peeled if desired |
|
|
seeded and chopped |
| 1 |
c |
Vine-ripened cherry |
|
|
tomatoes quartered |
INSTRUCTIONS
In a large saucepan of salted boiling water cook oats 25 minutes.
Drain oats in a colander and rinse under cold water. Set colander over
a kettle of boiling water (oats should not touch water) and steam
oats, covered with a kitchen towel and lid, until fluffy and fry, 5 to
10 minutes (check water level in kettle occasionally, adding water if
necessary). While oats are cooking, in large bowl stir together onion,
shallot, allspice, and salt. Stir in hot oats and cool. Stir in
lemonjuice, oil, parsley, mint, and salt and pepper to taste. Add
cucumber and tomatoes and toss salad gently. Bring salad to room
temperature before serving. Yield: 4 to 6 servings Converted by
MC_Buster. Per serving: 322 Calories (kcal); 28g Total Fat; (73%
calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol;
2142mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by:
COOKING LIVE SHOW #CL9371 Converted by MM_Buster v2.0n.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”