| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Chicago | Salads, Fruits | 4 | Servings |
INGREDIENTS
| 1 | c | Wheat berries |
| 10 | c | Water |
| 1 1/2 | tb | Oil |
| 2 | tb | Orange juice |
| 1 | tb | Red wine vinegar |
| 1 | ts | Coriander, ground |
| 1/4 | ts | Caraway seeds, ground |
| 2 | Apples, Gravenstein or Granny Smith, halved/cored/ cut into small dice | |
| 2 | tb | Mint, fresh; fine chopped |
| ;salt & pepper to taste | ||
| 1/2 | c | Cashews; toasted/chopped |
INSTRUCTIONS
1. Place wheat berries and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium and simmer until very tender, about 1 hour and 10 minutes. Drain and transfer to a large bowl. 2. Add oil, orange juice, vinegar, coriander, caraway seeds, apples, mint, salt and pepper. Toss well. 3. Just before serving, add cashews; mix well. NOTE: you may substitute cooked brown rice or coarse cracked wheat for the wheat berries. But wheat berries add a pleasingly chewy texture. Source: Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <placel@worldnet.att.net>
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