Pressure Cooked Grain Salad with Plum Vinaigrette

* Exported from MasterCook *

Pressure Cooked Grain Salad with Plum Vinaigrette

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grain

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked what berries -- or
rice -- or
barley -- room temperature
1 large red or green bell pepper -- diced
2 cups cooked corn kernels -- or
diced raw zucchini
1/2 cup thightly packed minced fresh basil -- or
coriander (cilantro) -- or
dill
3/4 cup Umeboshi Plum Vinaigrette -- see recipe below
***Umeboshi Plum Vinaigrette***
3/4 cup olive oil
4 tablespoons (up to 6 tbsp) umeboshi plum vinegar -- or
balamic vinegar -- or
other red wine vinegar
1 tablespoon (up to 2 tbsp) soy sauce
1/4 cup sesame seeds -- optional

serves 6

Follow pressure cooking directions for specific grain used - see charts.
Proceed after grain as reached room temperature.

Set the cooked grains in a large bowl. Toss in the pepper, corn, and basil. S
prinkle on the dressing, adding enough to thoroughly coat the salad. Adjust se
asonings and serve.

***Umeboshi Plum Vinaigrette***
In a small jar, combine the olive oil with 4 tablespoons plum vinegar and 1 tab
lespoon soy sauce. Shake vigorously until well blended. Adjust seasonings, ad
ding more vinegar and soy sauce to taste. Add sesame seeds, if desired, and sh
ake to blend.

Author's notes:
I highly recommed trying this salad with wheat berries, which make an intreguin
g substitute for rice or pasta in most cold salad recipes. Do keep in mind tha
t wheat berries have more texture and flavor than most cooked grains, so plan a
ccordingly when considering the additional ingredients and always use an assert
ive dressing. If you're feeling ambitious, hollow out raw zucchini boats or to
mato halves and heap the salad in them.
Umeboshi plum vinegar, available in health food stores, is made of preserved, s
alted plums. It is fruity and full-bodied, and marries in beans for doneness.
If more cooking is required, lock the lid into place and return to high press
ure for a few more minutes. When Job's Tears and beans are tender, stir in the
soy sauce, salt, and sesame oil, adjust seasonings, and serve in bowls.

Author's note:
The casserole is soupy (although it thickens considerable on standing) and is b
est served in bowls, with a good whole grain loaf for sopping up the sauce.

Author's notes:
Job's Tears is an ancient Asian grain nationally distributed to health food sto
res by Eden Foods. These fat little white berries look a bit more like beans t
han grains. They expand to about double their size in cooking, and have a slig
htly chewy texture that resembles pearl barley. A good source of fiber, high i
n vegetable protein and a number of essential minerals. Plain cooked Job's Tea
rs taste a bit grassy, but when imaginatively treated, they're unusually delici
ous.



- - - - - - - - - - - - - - - - - -