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8
Easy
By Karen Dudley
Published 2012
Wholewheat has great texture and takes on flavour well. It can be substituted with barley. It is nutty, poppy and ricey all at the same time. This is a “staatmaker” salad.
Boil the wholewheat in a large pot of water for 40–45 minutes until it is cooked but still has a bite. Drain in a colander and rinse with lots of cold water to arrest the cooking process.
In a large mixing bowl season the wholewheat with salt and white pepper. Pour over the cup of garlic salad dressing, along with the red wine vinegar, tossing to coat. Set aside.
Slice the celer
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