Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 1 lg Golden Delicious or
1/3 c Regular pearl barley (see -Braeburn apple, cored and
-Note) -cut into 1-inch cubes
1/3 c Long-grain brown rice 1/2 lb Red seedless grapes
1/3 c Coarse kasha (roasted 1/2 c Apple juice
-buckwheat groats or 1/2 c Reduced-calorie mayonnaise
-kernels) -or reduced-fat mayonnaise
1 lg Egg white -dressing
1/2 c Coarsely chopped walnuts 1 tb Lemon juice
1/4 c Dark seedless raisins 1/2 ts Salt
1/4 c Sliced celery Salad greens

1. In 3-quart saucepan, heat water, barley, and rice to boiling over
high heat. Cover and reduce heat to low. Simmer 30 minutes.

2. Meanwhile, in small skillet, stir kasha and egg white until
kernels are coated. Cook over medium-high heat, stirring constantly,
2 to 3 minutes or until egg has dried on kasha and the kernels are
sepa- rated. Remove from heat. Stir kasha into the barley and rice
and continue to cook grains until tender and all liquid is
absorbed-about 15 minutes.

3. Meanwhile, heat oven to 350'F. Place walnuts in small baking pan.
Bake 10 to 12 minutes or until toasted. Cool walnuts to room
temperature.

4. Transfer cooked grains to large bowl and cool to room temperature
about 1 hour. (Do not refrigerate because the grains will get hard.)
Add toasted walnuts, raisins, celery, and apple. Set aside half the
grapes for garnish and remove stems from remaining grapes.

5. In 2-C glass measuring cup, combine apple juice, mayonnaise, lemon
juice, and salt. Stir until well mixed and pour over grain mixture.
Add stemmed grapes and toss salad until well mixed. Line serving
plate with salad greens. Mound salad on greens. Cut remaining grapes
into small clusters and use to garnish salad.

Note: Barley and brown rice take only 10 minutes to cook in a pressure
cooker. For a collection of pressure-cooker recipes, send a
business-size self-addressed, stamped envelope to Light 'n Easy Cook-
ing, Presto Pressure Cooking Institute, P.O. Box 1212, Eau Claire,
Wis. 54702.

Nutritional information per serving-protein: 9 grams; fat: 22 grams;
carbohydrate: 70 grams; Tiber: 1 grams; sodium: 450 milli,ram,;
cholesterol: 10 milligrams; calories: 477.

Country Living/June/93 Scanned fixed by DP GG

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