Curried Grains and Apple Supper Salad
The cool thing about this recipe is that it was the grand prize
winner in a contest sponsored by the Kansas City Star for tailgate recipes.
- 3/4 cup non-fat yogurt, soy yogurt, or other substitute
- 1/3 cup fresh squeezed lemon juice
- 2 large garlic cloves, minced
- 2 tablespoons olive oil (could probably be reduced or eliminated)
- 1 TB. curry powder
- 1/2 tsp. salt
- 1 tsp. cumin
- 1 tsp. ginger
- 1/2 tsp. chili powder (mild)
- 1 TB. Dijon mustard
- 1 cup cooked wheatberries (directions follow)
- 1 cup cooked brown rice
- 1 cup garbanzo beans, rinsed and drained
- 1 cup fresh green beans, steamed until crisp-tender
- 1 cucumber, peeled, seeded and chopped
- 4-5 green onions, chopped
- 1 red pepper, seeded and sliced
- 1 Granny Smith apple, chopped
- 4 TB. cilantro or parsley, chopped
Mix yogurt, mustard, lemon juice, garlic, oil, and spices together well; set aside. Combine rice, wheatberries, garbanzo beans, onion, green beans, cucumber, pepper, apple and cilantro in another bowl; mix with dressing.
The creator of this salad says that it's best to mix it together and let it sit in the refrigerator at least overnight, to let the flavors mix and meld. to cook wheatberries: they should be soaked for at least half an hour before cooking them. To cook, cover them with water in a saucepan, bring to a boil, lower the heat, and simmer gently for 30 minutes. If you don't care for wheatberries, you can substitute fresh corn off the cob instead.
From: Janet Frick JFRICK@UKANVM.bitnet via Veggies Unite!
back to the Cucumber Recipe File!