Recipes Included On This Page Wheat Berry Veggy Melt Wheat Salad Whole Foods Market Wheatberry Salad Whole Wheat Multi-seed Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Wheat Berry Veggy Melt Recipe By :The Complete Whole Grain Cookbook by Carol Gelles Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cubed peeled butternut squash 1 cup sliced carrots 1 cup sliced yellow squash 2 cups cooked wheat berries 2 tablespoons chopped scallion 1 tablespoon soy sauce 2 cups shredded non-fat Jack cheese -- (low-fat) or Mozzarella Cheese Preheat broiler. Place the hubbard squash and carrots in a steamer over boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5 minutes more (or until all are tender). In 2-quart casserole toss veggies -- berries, scallion and soy. Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned. From 'The Complete Whole Grain Cookbook' by Carol Gelles. Contributed to the FareShare Gazette by Fatima; 13 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; trace Fat (5.1% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Vegetable. * Exported from MasterCook * Wheat Salad Recipe By :Jill Gibbon Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces whole wheat grain -- (175 g) 2 carrots 1 red apple -- diced 1/2 lemon -- juice of 1/2 cucumber -- diced --- **Yogurt Dressing** 3 tablespoons yogurt -- (45 mL) 3 tablespoons olive oil -- (45 mL) 1/4 teaspoon mustard powder -- (1 mL) 1 tablespoon finely chopped fresh parsley -- (15 mL) --- 1/2 teaspoon caraway seeds -- (2 mL) 1 ounce currants -- (25 g) 1 teaspoon basil -- (5 mL) Cook the wheat in plenty of water until tender. Drain and set aside to cool. Wash, scrape and grate the carrots. Core the apple then dice it and soak the pieces in the lemon juice to keep from turning brown. Dice the cucumber. **Yogurt Dressing** Mix all the dressing ingredients together until well blended. Mix the wheat berries, carrots, apple and cucumber with the dressing. Mix in the caraway seeds, currants and basil. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. Description : "The chewy texture of wheat grain makes a very good basis for a salad. It has a slightly sweet flavour which is offset here by a yogurt dressing and caraway seeds." Source : "The Wharf Street Vegetarian Cafe Cookbook" S(ISBN) : "0 7225 1224 4" Copyright : "1986" MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 7g Fat (56.8% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Whole Foods Market Wheatberry Salad with Honey-Lime Dressing (Vegan) Recipe By :Whole Foods Market Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheatberries -- (7 ounces) 3 tablespoons fresh lime juice 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 pint cherry tomatoes -- halved 1/3 cup Brazil nuts -- coarsely chopped [2 1/4 ounces] 1/2 cup dried cranberries 1/2 cup fresh basil leaves -- finely chopped In large bowl, combine wheatberries and cold water to cover by 2 inches. Refrigerate overnight; drain. In large pot of boiling water, cook wheatberries 50 minutes until tender; drain. Meanwhile, in large bowl, whisk together lime juice, honey, mustard, salt and pepper. Add drained wheatberries and toss to combine. Add cherry tomatoes, Brazil nuts, cranberries and basil; toss to combine. Serve at room temperature or chilled. Good source of: fiber, thiamin, niacin, magnesium, selenium NOTES : Wheatberries, whole grains of wheat, are generally soaked overnight before cooking to reduce the cooking time, but if you have time to tend them on the stove, you can start them from scratch with no soaking. Depending on the age of the wheatberries, they can take 1 1/2 to 2 1/2 hours to soften. The cooked wheatberries remain slightly chewy and give this salad a nice bite. Brazil nuts were used in this recipe because they have a lot of selenium, but if you can't find them, use another nut. Toss with fresh watercress or arugula if you like. For a main-course salad, add crumbled feta cheese. Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 5g Fat (57.5% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Whole Wheat Multi-seed Bread - ABM Recipe By :Joel Erlich/Cyberealm Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 3 tablespoons gluten 1 teaspoon dough enhancer 1 teaspoon diastatic malt 1 tablespoon sesame seeds 1 tablespoon poppy seeds 3 tablespoons cracked wheat berries 1/4 cup millet 1/4 cup sunflower seeds 3 1/2 cups whole wheat flour 1 teaspoon salt 2 tablespoons corn oil 1 tablespoon molasses 2 tablespoons honey 1 1/2 cups apple juice All ingredients should be at room temp or slightly higher before starting. Add ingredients to the pan in the order listed. Select Whole Wheat Bread on bread machine. Press start. From Joel Erlich, Kook-Net Conference Participant Contributed to the FareShare Gazette by Bobbie; 10 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 4g Fat (21.6% calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.