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.
CURRIED GRAINS AND APPLE SUPPER SALAD
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