Yield: 8 servings
|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|
*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