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lentil-wheatberry-salad recipe

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Date:    Fri, 29 Jul 94 11:18:38 CDT
 From:    herl jennifer l (jenherl@ux1.cso.uiuc.edu)
 Lentil and Wheatberry Salad
 1 cup wheat berries
 2 cups water (I used three and that was too much--I drained about a cup's 
 worth off at the end)
 Put wheat berries and water in a saucepan, bring to a boil, reduce 
 heat, cover and simmer 45 min to 1 hour, until berries are tender, but 
 still chewy (not mushy).
 1/2 cup lentils (this was all I had on hand--more would be better) 
 1 cup water 
 Sort lentils, removing any deformed ones and any stones that may be mixed in.
 Rinse a couple of times, then put in saucepan with water, bring to a 
 boil, reduce heat, cover and simmer about 30 minutes, again, so they are 
 done but not mushy.
 When both lentils and wheatberries are done, drain any excess water, put 
 into large bowl and chill while you cut up vegetables.  Vegetables can 
 vary according to what you have on hand.  I used:
 yellow summer squash
 green pepper
 sweet onion
 peas (I used frozen peas, straight from the bag--they helped chill the 
 lentils and wheatberries while thawing)
 parsley (1-2 Tbsp chopped fresh)
 basil (1 Tbsp chopped fresh)
 For a dressing I used some 7-Seas fatfree red wine vinegar dressing--just 
 enough to coat everything, but not so much that it was swimming in 
 dressing.  The bits of red pepper in the dressing also added a little 
 more color to the salad. (I would have added some chopped tomato, but we 
 were out.) Toss everything together well and chill (if you have time; I 
 only chilled it about 15 minutes last night--but the veggies were all 
 cold when I added them--and the frozen peas helped out, too).  I served 
 this with a crusty sourdough bread.  It made 3 servings. (Two for us last 
 night, with enough left for my lunch today.)
 kwvegan vegan