Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 This is another recipe from Lorna Sass' Short Cut Vegetarian, slightly modified to omit the oil. After a recent post about whole grains and diabetes prevention, I thought I'd post this since we like it and have it often. In fact, it's what's for lunch today! 3 cups cooked grain - I use kamut 2 hothouse cucumbers, chopped - may substitute 2 cups chopped cucumbers or fresh pickles, peel if not organic 1 cup or more chopped parsley - we like the Italian flat leaf version 1/2 to 1 cup chopped sweet onion or red onion 1 or more cloves garlic, crushed or minced as you prefer around 5 Tablespoons lemon juice, more or less to taste salt and pepper to taste Mix all and chill. This keeps for a day or two in the refrigerator. It's very good served with tomatoes, I don't put them in when making it because the tomatoes don't keep as well in the salad. This is a very filling salad because of the whole grains, and also very high in fiber. I have served this as a tomato stuffing during tomato season. Quote Link to comment Share on other sites More sharing options...
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