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Date: Thu, 15 Jul 1999 20:54:23 GMT
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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)
mushrooms
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