by Chef Debbie Gold
½ cup water, stock, or vegetable juice
¼ cup bulgur
11/3 cups water, stock, or vegetable juice
1/3 cup barley
1/3 cup quinoa
2/3 cup water, stock, or vegetable juice
1 small red onion, diced
1 tablespoon finely snipped chives
1 tablespoon thyme leaves
1 cup olive oil
½ cup dried cherries
½ cup sherry vinegar
¼ cup savory leaves
Salt and pepper
To prepare the bulgur, bring the water to a boil, and add the bulgur. Let stand until all the water is absorbed, about 20 to 30 minutes.
To prepare the barley, bring the water to a boil, and add the barley. Cook the barley until tender, about 15 minutes.
To prepare the quinoa, rinse it under cold, running water, and drain. Combine the quinoa and water in a medium saucepan, and bring to a boil. Reduce the heat to medium-low. Cook until the liquid is absorbed and the quinoa is transparent, about 8 minutes.
To prepare the dressing, combine the onion, chives, thyme, oil, cherries, vinegar, savory, and a little salt and pepper.
Combine the bulgur, barley, and quinoa, and toss with the dressing.
Yield: 4 servings
Recipe from My Favorite Herb: How North America’s Great Chefs Savor the Flavor of Herbs by Laurel Keser. Published by Callawind Publications, the award-winning cookbook publisher based in
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