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Curried Grains and Apple Supper Salad
3/4 cup non-fat yogurt, soy yogurt, or other substitute
1/3 cup fresh squeezed lemon juice
2 large garlic cloves, minced
2 tablespoons olive oil or less
1 TB. curry powder
1/2 tsp. salt
1 tsp. cumin
1 tsp. ginger
1/2 tsp. chili powder (mild)
1 TB. Dijon mustard
1 cup cooked wheatberries
1 cup cooked brown rice
1 cup garbanzo beans, rinsed and drained
1 cup fresh green beans, steamed until crisp-tender
1 cucumber, peeled, seeded and chopped
4-5 green onions, chopped
1 red pepper, seeded and sliced
1 Granny Smith apple, chopped
4 TB. cilantro or parsley, chopped
Mix yogurt, mustard, lemon juice, garlic, oil, and spices together
well; set aside. Combine rice, wheatberries, garbanzo beans, onion,
green beans, cucumber, pepper, apple and cilantro in another bowl;
mix with dressing. Let it sit in the refrigerator overnight, to
let the flavors mix and meld.
To cook wheatberries: they should be soaked for at least half an
hour before cooking them. To cook, cover them with water in a
saucepan, bring to a boil, lower the heat, and simmer gently for
30 minutes. If you don't care for wheatberries, you can substitute
fresh corn off the cob instead.
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Grain Apple Salad