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Recipe by: helisende
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See below ingredients and instructions of the recipe
1 c Whole, peeled 1 pt Raspberries, rinsed
Wheat berries 4 Lemon wedges
2 tb Rice wine vinegar 1 c Plain non-fat yogurt
1 tb Honey
This recipe can be served as a side dish, as a salad, or, with a
sprinkling of brown sugar on top, as a dessert.
Place the wheat berries in a fine sieve and rinse under cold running
water for 1 min.
Place in a mixing bowl with cold water, and soak for 8 hours or
overnight. Drain.
Place the drained wheat berries and 3 cup fresh water in a heavy,
medium saucepan and bring to a boil over high heat. Reduce the heat,
cover, and simmer until the wheat berries are tender but retain their
crunch, about 1 hour. Remove the pan from the heat and let sit,
covered, for 10 min. Drain the wheat berries and place in a mixing
bowl.
Place the vinegar and honey in a medium saucepan and bring to a boil
over high heat. Add the raspberries, stirring gently, and immediately
remove the pan from the heat.
Carefully combine the raspberries with the wheat berries. Place on
4 serving plates and serve warm with the lemon and yogurt.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 100
Submitted By DIANE LAZARUS On 11-24-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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