Yield: 8 servings
Measure | Ingredient |
---|---|
3 quarts | ;Water |
4 cups | Mixed grains* |
1 cup | Diced avocado |
1 cup | Diced yellow pepper |
1 cup | Chopped arugula |
1 cup | Finely diced red cabbage |
4 tablespoons | Finely crumbled blue cheese |
8 tablespoons | Olive oil |
4 tablespoons | Lemon juice |
3 teaspoons | Salt |
1 teaspoon | Pepper |
*Soft wheat berries, hard wheat berries, buckwheat groats, rye and barley.
Bring water and grains to a boil, then simmer 20 to 25 minutes until cooked but still firm. Drain and cool. Toss grains with remaining ingredients.
Severson is particularly fond of this salad, saying: "I like that the background tastes don't overpower the grains. When you're finished, you feel like you've done something good for yourself." From Executive chef Jim Severson/Dakota's/600 N. Akard/Dallas, TX in "Texas Monthly." July 1993, Vol. 21, No. 7. Pg. 136. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-03-94