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
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Food Tip |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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This Recipe for Lentil & Wheatberry Salad is one of thousands in the Recipes-to-go Bean Cookbook.
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If you enjoy this Lentil & Wheatberry Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Robert Orben |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This is a recipe for Lentil & Wheatberry Salad from the recipe cookbook of Recipes-to-go (Bean)
He who eats alone chokes alone. |
| Proverb |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Anyhow, the hole in the doughnut is at least digestible. |
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Hungry men think the cook lazy. |
| Anonymous |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
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| Tom Jones and Harvey Schmidt |
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