INGREDIENTS

INSTRUCTIONS

Preparation: cook: 1 hr; chill 1 hr.
1. 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.
2. 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.
3. 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.)
4. Transfer the cooked grains to a large bowl. Add the lemon zest, orange
zest, scallions, parsley, mint, and currants to the grains. Toss well.
5. 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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