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Recipe by: harnold
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See below ingredients and instructions of the recipe
3 md Onions, coarsely chopped
5 Cloves garlic, sliced
5 lg Carrots, coarsely chopped
1 1/2 c Dry white wine
1 c Wheat berries
2 c Water, (as needed)
28 oz Tomatoes, canned, whole,
With liquid
5 lg Carrots, coarsely chopped
1 tb Basil, to taste
Saute first onion, garlic, and first 5 carrots in the wine until the
onion has softened slightly. Add the wheat berries, water, and
tomatoes. Watch the liquid volume and increase or decrease water as
needed. Simmer covered about 1 1/2 hours.
Add the second five carrots. Simmer covered another 45 minutes.
Add basil to taste and simmer another 10 minutes.
Source: I just made this on Sun. (it's amazing how creative one can
be when faced with an odd cross-section of available ingredients).
Posted by ksp1#cornell.edu (Kimberly Phillips) to the Fatfree Digest
[Volume 15 Issue 21] Feb. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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