1/4 cup Bulgur
1/4 cup Millet
1/4 cup Quinoa, rinsed
1/4 cup Dried cranberries, or blueberries, or raisins
1/2 cup Parsley, chopped
1/4 cup Celery, chopped
1/4 cup Sweet red pepper, chopped
1/4 cup Apple, peeled and chopped
VINAIGRETTE
2 tbsp Lemon juice
2 tbsp Garlic clive, minced
1 tsp Dijon mustard
1/4 tsp Salt
Pepper
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In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed.
In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur.
Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad.
Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada
[-=PAM=-] PA_Meadows@msn.com
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