1 cup wheat berries
2 cup water
1/2 cup lentils (this was all i had
1 on hand--more would be
1 better)
1 cup water
1 assorted vegetables
1 herbs
1 fatfree dressing
A Recipe for
Lentil & Wheatberry Salad
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Lentil & Wheatberry Salad is one of thousands in the Recipes-to-go Bean Cookbook.
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you enjoy this Lentil & Wheatberry Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
This is a recipe for Lentil & Wheatberry Salad from the recipe cookbook of Recipes-to-go (Bean)
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Put wheat berries and 2 cups water in a saucepan, bring to a boil,
reduce heat, cover and simmer 45 min to 1 hour, until berries are
tender, but still chewy (not mushy).
Sort lentils, removing any deformed ones and any stones that may be
mixed in. Rinse a couple of times, then put them in saucepan with 1
cup of water, bring to a boil, reduce heat, cover and simmer about 30
minutes, again, so they are done but not mushy.
When both lentils and wheatberries are done, drain any excess water,
put into large bowl and chill while you cut up vegetables. Vegetables
can vary according to what you have on hand. I used:
yellow summer squash green pepper sweet onion peas (I used frozen
peas, straight from the bag--they helped chill the lentils and
wheatberries while thawing) mushrooms parsley (1-2 Tbsp chopped
fresh) basil (1 Tbsp chopped fresh)
For a dressing I used some 7-Seas fatfree red wine vinegar
dressing--just enough to coat everything, but not so much that it was
swimming in dressing. The bits of red pepper in the dressing also
added a little more color to the salad. (I would have added some
chopped tomato, but we were out.) Toss everything together well and
chill (if you have time; I only chilled it about 15 minutes last
night--but the veggies were all cold when I added them--and the
frozen peas helped out, too). I served this with a crusty sourdough
bread. It made 3 servings. (Two for us last night, with enough left
for my lunch today.)
From: herl jennifer l <jenherl@ux1.cso.uiuc.edu>. Fatfree Digest
[Volume 9 Issue 39] Posted July 30, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Serves: 1
Lentil & Wheatberry Salad Recipe brought to you by Recipes To-Go