Three Grain Salad

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             FOOD FUNNY
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Sandy Blackwell in Louisiana tells us this is a true one:

My husband and I both married for the first time later in life (my 36 to
his 35), and I learned right away this was indeed his first marriage. I
created a chicken dish (now forgotten) and upon his taking a third
portion, I said, "Say what you will about me, but at least I can cook!"
To which he replied without hesitation, "And you've got the figure to prove it!"

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             TODAY'S RECIPE
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This is a dish I invented based on the things I had on hand, so I
suggest you modify it to reflect what you have on hand.

Three Grain Salad

1/2 cup (125 ml) spelt kernels*
1/2 cup (125 ml) wild rice
1/2 cup (125 ml) brown rice
1/2 cup (125 ml) chopped pecans or walnuts
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves) or parsley
2 ribs celery, finely chopped
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 can (15 oz, 425 g) black beans, garbanzos, or bean of your choice, rinsed and drained
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Cherry tomatoes for garnish

* Spelt is an ancient grain with a mellow, nutty flavor. It is a
gluten-free alternative to wheat, although it is often mislabeled as
"wheat berries." If you have a sensitivity to gluten, please make sure
that the spelt you buy is not wheat in disguise. It is available
online and from health food stores.

Boil the spelt, wild rice, and brown rice in at least 3 quarts (3 L) of
salted water, stirring occasionally, until tender, about 45 minutes.
Drain and rinse. Combine with the remaining ingredients except the
tomatoes and toss to mix well. Serve warm, chilled, or at room
temperature, garnished with cherry tomatoes.
Serves 4 to 6.
Received on Mon Jan 5 19:00:08 2009