Thursday, July 22, 2010

Whole Grain Veggie Salad

I made this for dinner tonight, taking ideas from a number of different recipes I found.

Earlier today, I cooked 1 cup each of cracked wheat and barley. Simmer each in boiling water (cracked wheat about 12 minutes, barley about 20 minutes)until tender but chewy then drain and cool.

To assemble salad, measurements are very approximate.

1/3 cup cooked barley
1/3 cup cooked cracked wheat
1/2 cup chick peas (drained and rinsed)

Add chopped vegetables to your taste. Today I added:

* red pepper
* green onions
* avocado
* fresh chopped herbs (parsley, thyme, oregano, rosemary, basil)

I also added a large handful of dried cranberries and walnuts.

Drizzle with a little olive oil and the juice from 1/2 lemon

Add salt and pepper to taste.

This recipe is so adaptable. You could any kind of cooked whole grain, raw or cooked vegetable, cooked beans, dried fruit and nuts, fresh herbs.