INGREDIENTS

INSTRUCTIONS

Preparation: cook: 1 hr; chill 1 hr.  Bring the water to a boil in a
large saucepan. Add 1 teaspoon salt  and the wheat berries. Reduce the
heat, cover, and simmer for 30  minutes. Add the barley, and cook for
another 20 minutes. Meanwhile,  toast the millet in a large dry skillet
over medium-high heat,  stirring and shaking the skillet until you hear
the grains "pop" and  see them turn a shade darker, about 5 minutes.
After the barley has  cooked for 20 minutes, add the millet to the pot
with the barley and  wheat berries, and cook until all the grains are
tender and the water  has been completely absorbed, about 10 to 15
minutes. (Drain excess  water if any should remain.) Transfer the
cooked grains to a large  bowl. Add the lemon zest, orange zest,
scallions, parsley, mint, and  currants to the grains. Toss well. Whisk
the lemon juice and oil  together in a small bowl. Season to taste with
salt and pepper and  pour over the salad. toss and chill for at least 1
hour before  serving. (The original recipe calls for 8 tablespoons of
oil to 3 tbs  fresh lemon juice or juice of one lemon.)  EACH 1/2 to
2/3- cup (approx): 221 cals, 20% from fat, (5g total  fat), 42g carbs,
(7g fiber), 6g protein. Analysis estimated by  MasterCook.  SERVING
IDEAS: Hollow out ripe tomatoes and fill. Serve as a bed for  grilled
shrimp or pork tenderloin.  ~- ZESTING TIP: Peel the lemon and orange
zest with a hand-held  zester; or use a vegetable peeler and then cut
the strips of zest  into thin slivers.  ~- RINSING GRAINS TIP: Unless
the package specifically forbids it, all  grains (including rice but
excluding arborio rice) should be rinsed  well before cooking. Grown in
fields like any other vegetables, they  may contain earth or even tiny
pebbles: inspect the grains.  ~- PANTRY : MILLET has a delicate flavor.
It readily absorbs  seasonings and adds texture to soup, salads and
pilafs. "The late  Bert Greene, our most trusted authority on the
subject of grains,  taught us the technique of toasting the grain in a
dry skillet before  cooking it, to bring out the best flavor." To buy,
look for millet in  speciality and health-food markets. A small,
perferectly round bead,  millet should be bright gold and have very
little aroma. It has a  relatively long shelf life, so when you find
it, don't hesitate to  purchase a little extra; you can store it in an
airtight jar in a  cool dry place for several months.  ~- ABOUT THAT
BIRDSEED -- Millet for the birdfeeder is unhulled and  unfit for human
consumption. Don't even think of using it.  ~--The "Hay Day" country
market opened it's doors in 1978 as a farm  stand in Westport, CT. It
grew into a market that offers fruits and  vegetables, as well as
breads, cheeses, and prepared foods. Today  there are more than a dozen
Hay Day locations across the East Coast.  Kim Rizk is a professional
cook and food writer who's been involved  in many aspects of the Hay
Day business, both in and out of the  kitchen. The HAY DAY COUNTRY
MARKET COOKBOOK was published (ppr) by  Workman Publishing, New York
(1998) ISBN 0-7611-0025-3  ~--email from kitpath@earthlink.net 3/99 to
ELF, RC, MC  NOTES : "We sell tons of this in the summer; if you like
the lemon  and mint flavors of a good tabbouleh, you'll like this, too.
Light  and refreshing, it's a great introduction to some of the new and
nourishing grains we're all supposed to be eating." -Kim  Recipe by:
Hay Day Country Market Cookbook, by Kim Rizk  Posted to EAT-LF Digest
by PatHanneman <kitpath@earthlink.net> on Mar  01, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 583
Calories From Fat: 358
Total Fat: 40.3g
Cholesterol: 163.1mg
Sodium: 1484mg
Potassium: 189.3mg
Carbohydrates: 24.2g
Fiber: 4.5g
Sugar: 3.5g
Protein: 34g