wheatberry barley hazelnut salad

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* Exported from MasterCook *

 

Barley and Hazelnut Salad

 

Recipe By :Susan Peery, Editor, Another Bite, 2002-01

Serving Size : 4 Preparation Time :0:00

Categories : Grains Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup wheat berries

2 2/3 cups water

1/2 cup lemon juice

1/3 cup olive oil

1/2 teaspoon salt

freshly ground black pepper

2 stalks celery -- finely chopped

1 carrot -- finely chopped

1/2 cup minced fresh parsley

4 large cloves garlic -- minced

1/2 cup halved or chopped roasted hazelnuts

(or substitute toasted almonds)

 

In a saucepan, combine barley, wheat berries, and water. Bring to a boil; then

simmer, covered, until all the water is absorbed. (It pays to watch carefully at

this point, so that the grains don't burn to the bottom.) Allow to cool. Place

cooked grains in a medium bowl with the lemon juice, olive oil, salt, and black

pepper to taste. Add the remaining ingredients; stir and adjust seasonings.

Refrigerate for an hour or two before serving. Serves 4.

 

Description:

" adapted from a recipe in Ginny Callan's Horn of the Moon Cookbook (1987

edition) "

Source:

" http://www.digitalhearth.com/newsletter/ "

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Per Serving (excluding unknown items): 348 Calories; 29g Fat (71.9% calories

from fat); 6g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

301mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5

1/2 Fat.

 

NOTES : This hearty winter salad is served on a bed of fresh greens (whatever

looks best in the supermarket); any leftovers can go into pita bread halves or

roll-ups. It is adapted from a recipe in Ginny Callan's Horn of the Moon

Cookbook (1987 edition). 1 cup uncooked barley (not quick-cooking)

 

Nutr. Assoc. : 3672 0 0 0 0 0 0 0 0 0 3677 0