Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Bulgur
1/4 c Millet
1/4 c Quinoa, rinsed
1/4 c Dried cranberries, or
-blueberries, or raisins
1/2 c Parsley, chopped
1/4 c Celery, chopped
1/4 c Sweet red pepper, chopped
1/4 c Apple, peeled and chopped

------------------------VINAIGRETTE-----------------------------
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
Pepper

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

Browse by categories