joyVegSalads Garlic Sesame Triticale

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<mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " >

<Summ>

<Nam>

Garlic Sesame Triticale Salad

</Nam></Summ>

<RcpE name= " Garlic Sesame Triticale Salad " author= " Rombauer & apos;s New Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Garlic Sesame Triticale Salad

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup triticale berries

3 tablespoons vegetable oil

2 scallions -- minced

1 tablespoon minced peeled fresh ginger

1 or 2 cloves garlic -- minced

1/2 teaspoon toasted sesame oil

salt to taste

red pepper flakes to taste

1/2 cup coarsely chopped dry-roasted cashews

or peanuts

 

Cook the triticale berries in a large pot of boiling salted water until tender,

about 1 hour. Drain and remove to a large bowl.

 

Heat oil in a small skillet over medium heat until hot but not smoking. Add and

cook, stirring, until very fragrant, 2 to 3 minutes, the scallions, ginger and

garlic. Stir in the sesame oil, salt and red pepper flakes to taste. Stir into

the triticale berries. Taste and adjust the seasonings. Serve warm or at room

temperature, garnished with nuts.

 

Source:

" All About Vegetarian Cooking: Salads (p.36) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 230 Calories; 19g Fat (67.4% calories

from fat); 5g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat.

 

NOTES : A hybrid of wheat and rye, triticale berries are a little larger than

wheat berries and light in taste; (About Vegetarian). " Rye, wheat, or spelt

berries can be substituted here; " (New Joy of Cooking).

 

Nutr. Assoc. : 1595 0 0 0 3507 0 0 0 262 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " triticale berries " unit= " cup " qty= " 1 " >

<INtI>

1595

</INtI>

</IngR>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " scallions " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " minced peeled fresh ginger " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " or 2 cloves garlic " qty= " 1 " >

<IPrp>

minced

</IPrp>

<INtI>

3507

</INtI>

</IngR>

<IngR name= " toasted sesame oil " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " red pepper flakes to taste " code= " T " ></IngR>

<IngR name= " coarsely chopped dry-roasted cashews " unit= " cup " qty= " 1/2 " >

<INtI>

262

</INtI>

</IngR>

<IngR name= " or peanuts " code= " T " ></IngR>

<DirS>

<DirT>

Cook the triticale berries in a large pot of boiling salted water until tender,

about 1 hour. Drain and remove to a large bowl.

</DirT>

<DirT>

Heat oil in a small skillet over medium heat until hot but not smoking. Add and

cook, stirring, until very fragrant, 2 to 3 minutes, the scallions, ginger and

garlic. Stir in the sesame oil, salt and red pepper flakes to taste. Stir into

the triticale berries. Taste and adjust the seasonings. Serve warm or at room

temperature, garnished with nuts.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.36)

</Srce>

<Note>

A hybrid of wheat and rye, triticale berries are a little larger than wheat

berries and light in taste; (About Vegetarian). & quot;Rye, wheat, or spelt

berries can be substituted here; & quot; (New Joy of Cooking).

</Note>

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