| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
c |
Whole oats |
| 1/2 |
c |
Minced onion |
| 1 |
lg |
Shallot if desired; minced |
| 1 1/8 |
ts |
Ground allspice |
| 1 |
ts |
Salt |
| 2 |
tb |
Fresh lemon juice; or to taste |
| 2 |
tb |
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.
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