Recipe - Healthy And Taste: Ancient Grain Salad

One fourth cup Bulgur
One fourth cup Millet
One fourth cup Quinoa, rinsed
One fourth cup Dried cranberries, or
blueberries, or raisins
One half cup Parsley, chopped
One fourth cup Celery, chopped
One fourth cup Sweet red pepper, chopped
One fourth cup Apple, peeled and chopped

VINAIGRETTE
2 tablespoon Lemon juice
2 tablespoon Garlic clive, minced
1 teaspoon Dijon mustard
One fourth teaspoon 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 1One half 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 One half cup water to boil; add crangberries and
boil for 4 minutes or until cranberries are plump and water is reduced to
One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini