Recipe - Heartland Raisin Nut Bread

2 cup Wheatberries
2 cup Wild rice
2 cup Barley
2 cup Basmati rice
2 cup Toasted seeds and nuts;
assortment
2 cup Dried fruits; assortment
1 bn Parsley; finely chopped
Kosher salt and pepper
1 cup Virgin olive oil
One half cup Balsamic vinegar; or
Raspberry vinegar

Cook and chilll the grains. Toast the seeds and nuts: some assortment of
pumpkins seeds, sesame seeds, sunflower seeds, chopped peanuts, hazelnuts
or cashews. Chop dried fuits: some assortment of apricots, dates, figs,
raisins, or prunes. Combine all the ingredients and let set overnight.
Adjust the seasonings and dressing before serving; you may need more of
both.
Posted to MCRecipe Digest V1 #167

Date: Wed, 24 Jul 1996 11:42:04 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : To serve, top with boiled and peeled shrimp, artichoke hearts and
some dried fruit and nuts. Or arrange grilled chicken breasts cut
into strips in a pinwheel design.