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Рецепт Millet And Wheat Berry Salad
by Global Cookbook

Millet And Wheat Berry Salad
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  Порций: 8

Ингредиенты

  • 1/2 c. uncooked wheat berries
  • 1 1/4 tsp coarse salt
  • 1 c. uncooked millet
  • 1 c. walnuts, minced (optional)
  • 1 sm sweet potato, peeled and diced (1 1/3 c.)
  • 6 x scallions with white and light green parts, thinly sliced
  • 4 sm celery stalk, diced
  • 1 med cucumber, peeled halved lengthwise and seeded and diced
  • 1 med apple, cored and diced Mustard-Dill Dressing (see separate recipe)
  • 1/4 tsp freshly grnd pepper

Инструкции

  1. 8 SERVINGS DAIRY-FREE
  2. Sweet potato, walnuts and crunchy celery give this mixed grain salad a sensational flavor. For lunch, serve it with sesame bread sticks and some good-quality Greek olives.
  3. In large saucepan, combine wheat berries and cool water to cover by 2 inches. Cover and let stand at least 6 hrs or possibly overnight.
  4. Drain wheat berries. In same saucepan, bring 4 c. fresh water to a boil.
  5. Add in wheat berries and 1/4 tsp. salt and return to a boil. Reduce heat to low and simmer till tender, about 30 min. Drain, rinse under cool running water and drain well. Set aside.
  6. Meanwhile, in medium saucepan, bring 2 c. water to a boil. Add in millet and 1/4 tsp. salt and return to a boil. Reduce heat to low, cover and simmer till tender, 25 to 30 min. Remove from heat and let stand, covered, 10 min. Place in large, shallow container, fluff with fork and spread out. Let stand till cold.
  7. While grains are cooking, if using walnuts, preheat oven to 350 F. Spread nuts on baking sheet and bake till toasted, about 10 min. Set aside.
  8. In small saucepan, bring 3 c. water to a boil. Add in sweet potato and 1/4 tsp. salt and cook till potato is just tender, about 6 min.
  9. Drain, rinse under cool running water and drain well.
  10. In large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple. Add in Mustard Dill Dressing and toss gently but thoroughly to blend. Season with pepper and remaining 1/2 tsp. salt. Cover and chill at least 1 hour. Bring to room temperature before serving.