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Wheat Berry Tabouli |
| How local is this dish? |
Totally local |
| Which season is this recipe best for considering availability of ingredients? |
Summer |
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| Category |
Grains |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Serve with a salad made with greens, local blue cheese, apples from Champlain orchard, and a dressing made with 1/2 cider vinegar and 1/2 maple syrup. Nice flavor combination with the sweet dressing and pungent blue cheese.
Wheat berries can be cooked quickly in a pressure cooker, or soak overnight before cooking. |
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Ingredients : |
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1 cup cooked wheat berries
1 tablespoon sunflower oil
1 Tablespoon cider vinegar
1 clove garlic, minced
2 scallions or 1/4 cup onions, finely minced
half cup minced parsley
10 mint leaves, minced
1 medium sized ripe tomato
Optional: diced bell pepper or minced cucumber |
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| How to Prepare : |
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Mix first 4 ingredients. Cover tightly and refrigerate 20-30 minutes. About 30 minutes before serving add remaining ingredients and mix well. Serve cold. |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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