Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|115 g (4 oz) wheat berries||2 tbsp chopped crystallized ginger|
|60 g (2 oz) kamut grains||4 tbsp dried blueberries or cranberries|
|30 g (1 oz) millet grains||4 tbsp extra virgin olive oil|
|30 g (1 oz) farro grains||1 tbsp white balsamic condiment|
|1 head black cabbage (cavolo nero), coarsely shredded||1/2 tsp ground cinnamon|
|60 g (2 oz) toasted flaked almonds||Kosher salt and freshly ground black pepper|
Cook the wheat berries and all the grains in a pan of boiling water until just tender but still nutty, 15–20 minutes. Drain, rinse with cold water, and drain again. Tip into a large salad bowl.
Meanwhile, bring a pan of water to a boil, add the black cabbage, and blanch for 1 minute. Drain, rinse with cold water, and drain again. Add to the grains with the almonds, ginger, and berries.
Whisk the oil, condiment, and cinnamon together. Pour over the salad and toss gently. Season to taste and toss again. Serve at room temperature.
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