Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------KEYWORDS: CLMAR95, RAISIN, P---------------------
1/4 c Bulgur 1/2 c Chopped parsley
1/4 c Millet 1/4 c Chopped celery
1/2 c Quinoa, rinsed 1/4 c Chopped sweet red pepper
1/4 c Dried cranberries, 1/4 c Chopped peeled apple
-blueberries, or raisins

------------------------VINAIGRETTE-----------------------------
2 ea Tbps lemon juice 1 t Dijon mustard
2 T Olive oil 1/4 t Salt
1 ea Clove garlic, minced Pepper to taste

Pour 1 cup boiling water over bulgur and allow to sit and soak for
about 30 minutes. Cook millet in 1-1/2 cups water and boil for about
5 minutes. Add quinoa to millet mixture and continue to cook for
about 12-15 minutes or until water is just about all absorbed. Add
1/2 cup boiling water to the cranberries and allow to steep and soak
up some water. Drain excess water off of bulgur, quinoa/millet
mixture but only save the water drained from the cranberries. Mix
all ingredients together. Use reserved cranberrie water to the rest
of the vinaigrette ingredients and whisk until thoroughly mixed
together. Add to the grain mixture and allow to sit in fridge for
about 20 minutes to allow the flavors to blend. Makes 4 servings.
Origin: Adapted from a recipe in Canadian Living, March/95. Shared
by: Sharon Stevens, March/95.

Submitted By SHARON STEVENS On 03-08-95

Browse by categories