| Rice, Red Lentil and Wheat Berry Salad |
From "DIY Cooking"
episode COK-118F |
|
|
|
advertisement
|
 |
|
Rice, Red Lentil and Wheat Berry Salad
|
Recipe Copyright 1998 Jeanne Lemlin. All rights reserved. Ingredients: 1/3 cup wheat berries
1 tsp. canola oil
1/4 tsp. salt
3/4 cup red lentils, rinsed in a strainer
3/4 cup basmati or jasmine rice, rinsed in a strainer
1 carrot, minced
1 red bell pepper, very finely diced
1/2 cup minced fresh parsley Ingredients for the dressing: 1/4 cup lemon juice
2 large garlic cloves, put through a press or minced
1/4 tsp. salt
Generous sprinkling of freshly ground pepper
1/3 cup olive oil Preparation: Soak wheat berries overnight (or, alternatively, place them in a saucepan half filled with water and boil for 2 minutes, then remove from heat and let sit 1 hour). In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain thoroughly and let cool. Bring water, canola oil and salt to a boil in a medium saucepan. Stir rinsed lentils and rice into the water and reduce heat to low. Cover pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon mixture into a large bowl and let cool to room temperature. Meanwhile combine lemon juice, garlic cloves, salt, freshly ground black pepper and olive oil in a jar with a tight-fitting lid and shake vigorously. Set aside. When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red bell pepper and fresh parsley. Pour dressing on the salad and toss. Let marinate at least 20 minutes before serving. Chef's Note: The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving. Servings: 4 to 6 main-course servings Website resources for Grain Salads: Seven-Grain Salad Primavera from Food TV.com Green Lentil and Bulgur Salad from Food TV.com Berry Walnut Salad from Food TV.com Herbed Whole-Oat Salad from Food TV.com Lebanese-Style Tabbouleh Salad from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
Joy Of Cooking: All About Salads And Dressings
Model: 074621501X
Author: Irma S. Rombauer
(2001)
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
Insalate: Authentic Salads For All Seasons
Model: 0811828727
Author: Susan Simon
(2001)
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
How To Make Salad: An Illustrated Step-by-Step Guide to Perfect Salad and Dressings
Model: 0936184248
Author: Editors of Cook's Illustrated
(1998)
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Whole Grain Cookbook: Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn and More
Model: 1585740470
Author: A. D. Livingston
(2000)
The Lyons Press
| 
)
