By WI Cheesehead on January 21, 2008
"This was from Outpost Natural Foods. It looks so good that I wanted to post it and try soon! Recipe adapted (by Outpost) from The Modern Vegetarian Kitchen by Peter Berley. Prep time includes pre-cooking the grains."
Serving Size: 1 (99 g)
Servings Per Recipe: 6
"I made this as a salad to accompany chicken. Because I don't like it, I left out the fennel and the spelt berries, and because I didn't have any, I substituted an Italian blend of herbs for the sage and almonds for the pecans. I grated carrot and zucchini, diced red pepper and added the mixture of vegies as well as pressed garlic to the grains as they sat. The grains are very chewy done this way, but I ate it cool and it was delicious. I used the olive oil just to drizzle over the entire mix just before I served it. Yum!"