Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Wehani rice; cooked, warm |
1½ cup | Coarse corn grits; cooked, warm |
1 cup | Barley; cooked, warm |
½ cup | Raisins |
⅓ cup | Pistachio nuts; coarse chopped |
½ cup | Parsley; coarse chopped |
1 \N | Lime; juiced |
2 tablespoons | Pomegranate juice OR cranberry juice |
2 \N | Cloves garlic; juiced |
\N \N | Salt and pepper |
6 tablespoons | Avocado oil |
24 \N | Kumquats; sliced |
Combine the wehani rice, corn grits, and barley in a large bowl. Add the raisins, nuts and parsley.
To Make the Dressing: Combine the lime juice and pomegranite or cranberry juice, the garlic juice (obtained by pressing the cloves in a garlic press), the avocado oil, salt and pepper in a blender container and homogenize well. Pour the dressing over the grain mixture.
To serve, mound the grain on a plate and border it with the kumquat slices.
Recipe by: Madeleine Cooks - Madeleine Kamman Posted to MC-Recipe Digest V1 #957 by KSBAUM <KSBAUM@...> on Dec 15, 1997