Ancient grain salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Bulgur |
| ¼ | cup | Millet |
| ½ | cup | Quinoa, rinsed |
| ¼ | cup | Dried cranberries, blueberries, or raisins |
| 2 | eaches | Tbps lemon juice |
| 2 | tablespoons | Olive oil |
| 1 | each | Clove garlic, minced |
| ½ | cup | Chopped parsley |
| ¼ | cup | Chopped celery |
| ¼ | cup | Chopped sweet red pepper |
| ¼ | cup | Chopped peeled apple |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
Directions
KEYWORDS: CLMAR95, RAISIN, P
VINAIGRETTE
Pour 1 cup boiling water over bulgur and allow to sit and soak for about 30 minutes. Cook millet in 1-½ cups water and boil for about 5 minutes. Add quinoa to millet mixture and continue to cook for about 12-15 minutes or until water is just about all absorbed. Add ½ cup boiling water to the cranberries and allow to steep and soak up some water. Drain excess water off of bulgur, quinoa/millet mixture but only save the water drained from the cranberries. Mix all ingredients together. Use reserved cranberrie water to the rest of the vinaigrette ingredients and whisk until thoroughly mixed together. Add to the grain mixture and allow to sit in fridge for about 20 minutes to allow the flavors to blend. Makes 4 servings.
Origin: Adapted from a recipe in Canadian Living, March/95. Shared by: Sharon Stevens, March/95.
Submitted By SHARON STEVENS On 03-08-95