*  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
      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
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