wheatberry barley --cx

[Guest guest]

correction

 

 

* Exported from MasterCook *

 

Barley and Hazelnut Salad [Wheatberries]

 

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 cup uncooked barley (not quick-cooking)

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): 511 Calories; 30g Fat (51.2% calories

from fat); 11g Protein; 54g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

306mg Sodium. Exchanges: 3 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).

 

Nutr. Assoc. : 2151 3672 0 0 0 0 0 0 0 0 0 3677 0