This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ancient Grain Salad
- add review
- #43189
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup boiling water
1/4 cup bulgur
2 cups water, divided
1/4 cup millet
1/4 cup quinoa, rinsed
1/4 cup dried cranberries, or blueberries, or raisins
1/2 cup parsley, chopped
1/4 cup celery, chopped
1/4 cup red bell pepper, chopped
1/4 cup apple, peeled and chopped
Vinaigrette
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
black pepper
directions
In large bowl, pour boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1 1/2 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 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 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.
added by
chef_rwmiller
nutrition data
133 calories, 1 grams fat, 27 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments