Date: Fri, 01 Oct 93 11:13:54 PDT
From: J. Ari Kornfeld (ari@sibari.isl.sri.com)
A while back my mother, who was told by her Md to go Ornish, made a
three grain salad from Dr. O's second book. It was really great and I
couldn't stop eating it the entire trip (4 days). Last night I made a
version of it that cuts preparation time from 2 hours to under 40
minutes (two-thirds reduction!) and tastes even better than the
original. (I also cut the recipe in half because 10 servings is a bit
much for me...)
So here goes:
FRUITED GRAIN SALAD (five servings)
4-1/2 cups water
1/2 cup uncooked wheat berries (soft wheat)
1/2 cup uncooked pearl barley
1/2 cup uncooked brown rice (I used Lungrens "California Trilogy")
2 TB cider vinegar
1 TB lemon juice
1/2 tsp salt
1-1/2cups raisins
1/2 cup finely minced scallions or chives
small handful cilantro, shredded
1 medium green apple (tart)
1 medium peach
2 TB fennel seeds
- Mix three grains and rinse.
- Cook grains and water in pressure cooker at high pressure for 25 minutes
- Release pressure immediately (use cold water if no release valve.)
- Drain, pour grains into bowl, stir in remaining ingredients
- Chill and serve
NOTES:
Mollie Katzen (author of the original recipe) suggests leaving the
apple and peach out and mixing in right before serving.
The 2TB fennel seeds is a guess. I just sprinkled a thin layer and
mixed it in. The fennel is the key to this modification.
I got my fennel seed in the *tea* section of a health food store.
Save the liquid from the grain cooking. It would probably make a good
base for a veggie soup broth. (any ideas?)
kwvegan vegan