Vegan: Apricot & Rye Berry Salad ~from Falcon

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HONEY SWEET RYE BERRY SALAD w/

APRICOTS

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Makes 4 cups

1 cup rye berries

4 cup water

1/2 cup apple cider vinegar

1 clove garlic, peeled, crushed

pinch or two crushed red chili flakes

1 TB honey

11/2 cup thinly sliced red cabbage

3/4 cup thinly sliced leeks

2 TB lime juice

1/4 cup dark raisins

1/4 cup dried cranberries

1/4 cup diced dried apricots

sea salt to taste

 

What to do:

Rinse rye, drain well.

Place in large dry skillet and toast over medium high heat for 7

minutes, stirring constantly. Add 4 cups water, simmer 30 minutes.

Drain.

Heat vinegar, honey, garlic, chili flakes in a saucepan. Simmer one

minute. Add cabbage and leeks, simmer 4 minutes, stir often. Remove

garlic.

Combine cabbage, leeks and their liquid with rye and fruit. Stir in lime

juice and salt. Chill.

 

Nutrition Facts:

Per serving (1/2 cup): 128 calories, 4 g protein, 1 g fat (0 g

saturated), 30 g carbohydrates, 0 mg cholesterol, 27 mg sodium

Exchanges:

1 bread, 3/4 fruit, 1/2 vegetable

 

~Falcon

 

   

Other Veggie Lovers may like to visit:

 

wiccanswhoarevegan/