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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