Updated Tuesday, March 4th, 2008
Total Time: 40
Yield: 10 servings
Cook grains (separately) until al dente and set aside. (Wheat berries and wild rice take about 75 minutes to cook fully; kasha cooks in about 20 minutes.)
Place seaweeds in a bowl and cover with cold water. Let sit 15 minutes, to absorb water and soften. Drain water; reserve seaweed in a large bowl. Add grains, vegetables, and cashews. Add Ginger-Garlic Dressing to taste; toss until salad is well coated and fully combined. Garnish with red pepper and green onions.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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