CP Recipes




EDEL’S WHEAT BERRY AND WILD RICE SALAD LEE’S GAZPACHO

		Wheat Berry and Wild Rice Salad 1 cup wheat berries 1/4 tsp. salt 1/2 cup brown and wild rice blend, or long grain and wild rice blend 1/2 cup dried cranberries 1/4 cup thinly sliced green onion 1/4 cup nonfat or regular Italian salad dressing 1 Tbsp. fresh basil of 1 tsp. dried basil, crumbled 1 Tbsp. honey mustard 1/2 cup coarsely chopped pistachio nuts Bring 3 cups water to a boil in med. saucepan. Stir in wheat berries and salt. Return to boiling, reduce heat, cover and simmer for 1 hr. or until tender. Drain and set aside. Cook rice blend according to package instructions, omitting butter, margarine and salt. In a medium bowl combine wheat berries, rice, cranberries, and green onions. In a bowl stir together dressing, basil, and mustard. Pour over salad; toss. Cover and chill 4 - 24 hrs. Just before serving, stir in nuts. Makes 4 main-dish or 8 side-dish salads.

	Gazpacho (Scandia Restaurant) - makes 8 cups 2 large ripe tomatoes 1/2 large onion 1 small clove garlic 1/2 large cucumber, peeled and sliced 1/2 long green chile pepper 2 cups tomato juice 1/2 cup white wine vinegar 1/4 cup white wine vinegar 3/4 tablespoon olive oil 1/4 cup dry white wine 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cumin Few dashes hot pepper sauce Few dashes Worcestershire sauce Diced avocado, green pepper, copped pimiento, chives, and diced, toasted white bread for garnish Coarsely chop the tomatoes, onion, garlic, cucumber and chile pepper. Place in a large bowl, pour tomato juice over, and let stand 2 hours. Add the vinegar, oil, wine, paprika, salt, pepper, cumin, hot pepper and Worcestershire sauces. Whirl in a blender until smooth. Strain through a sieve and chill several hours. Add cold water if too thick. Serve in soup cups with additional diced avocado, diced green pepper, chopped pimiento, chopped chives and diced toasted white bread [ - I don't bother to strain it]