*  Exported from  MasterCook  *

            Pressure Cooked Grain Salad with Plum Vinaigrette

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Grain

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             Cooked wheat berries, rice, or
                        - barley -- room temperature
   1      lg            Red or green bell pepper -- diced
   2      c             Cooked corn kernels -OR-
   2      c             Raw zucchini -- diced
     1/2  c             Fresh basil, cilantro, or dill --
                        - minced, tightly packed
     3/4  c             Umeboshi Plum Vinaigrette -- see recipe
                        Umeboshi Plum Vinaigrette:
     3/4  c             Olive oil
   4      tb            Umeboshi plum, balsamic, or red wine
                        - vinegar -- up to 6 tb
   1      tb            Soy sauce -- up to 2 tb
     1/4  c             Sesame seeds (optional)

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. Sprinkle on the dressing, adding enough to thoroughly coat the
salad. Adjust seasonings and serve.

Umeboshi Plum Vinaigrette:

In a small jar, combine the olive oil with 4 tb plum vinegar and 1 tb
soy sauce. Shake vigorously until well blended. Adjust seasonings,
adding more vinegar and soy sauce to taste. Add sesame seeds, if
desired, and shake to blend.

Author's notes:

I highly recommed trying this salad with wheat berries, which make an
intriguing substitute for rice or pasta in most cold salad recipes.
Do keep in mind that wheat berries have more texture and flavor than
most cooked grains, so plan accordingly when considering the
additional ingredients and always use an assertive dressing. If
you're feeling ambitious, hollow out raw zucchini boats or tomato
halves and heap the salad in them.

Umeboshi plum vinegar, available in health food stores, is made of
preserved, salted 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 pressure 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.

The casserole is soupy (although it thickens considerable on
standing) and is best served in bowls, with a good whole grain loaf
for sopping up the sauce.

Job's Tears is an ancient Asian grain nationally distributed to
health food stores by Eden Foods. These fat little white berries look
a bit more like beans than grains. They expand to about double their
size in cooking, and have a slightly chewy texture that resembles
pearl barley. A good source of fiber, high in vegetable protein and a
number of essential minerals. Plain cooked Job's Tears taste a bit
grassy, but when imaginatively treated, they're unusually delicious.

Yield: 6 Servings


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