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curried-wheatberry-salad recipe

Date:    Sun, 24 Oct 93 16:11:34 CDT
 From:    Janet Frick (JFRICK@UKANVM.bitnet)
 The cool thing about this recipe is that it was the grand prize
 winner in a contest sponsored by the Kansas City Star for
 tailgate recipes.
 3/4 cup        non-fat yogurt, soy yogurt, or other substitute
 1/3 cup        fresh squeezed lemon juice
 2              large garlic cloves, minced
 1 TB.          curry powder
 1/2 tsp.       salt
 1 tsp.         cumin
 1 tsp.         ginger
 1/2 tsp.       chili powder (mild)
 1 TB.          Dijon mustard
 1 cup          cooked wheatberries (directions follow)
 1 cup          cooked brown rice
 1 cup          garbanzo beans, rinsed and drained
 1 cup          fresh green beans, steamed until crisp-tender
 1              cucumber, peeled, seeded and chopped
 4-5            green onions, chopped
 1              red pepper, seeded and sliced
 1              Granny Smith apple, chopped
 4 TB.          cilantro or parsley, chopped
 Mix yogurt, mustard, lemon juice, garlic, and spices together
 well; set aside.  Combine rice, wheatberries, garbanzo beans, onion,
 green beans, cucumber, pepper, apple and cilantro in another bowl;;
 mix with dressing.
 The creator of this salad says that it's best to mix it
 together and let it sit in the refrigerator at least
 overnight, to let the flavors mix and meld.
 to cook wheatberries: they should be soaked for at least half
 an hour before cooking them.  To cook, cover them with water
 in a saucepan, bring to a boil, lower the heat, and simmer
 gently for 30 minutes.  If you don't care for wheatberries,
 you can substitute fresh corn off the cob instead.
 kwvegan vegan