curried buckwheat salad
- 3 1/2 cups cooked chilled buckwheat groats
- 1 tsp. curry powder
- 1/2 tsp. ground tumeric
- 1/2 tsp. ground ginger (i prefer fresh grated ginger)
- 1/4 cup vegetable oil (i use grapeseed oil)
- 1/4 cup fresh lemon juice
- 1-2 tbsp. onion, finely minced
- 1/2 cup green pepper, chopped
- 1/2 cup toasted almonds, sliced
- 1/4 cup currants or raisins
- 1/4 cup fresh parsley, chopped
combine all ingredients; stir gently to mix. chill several hours to allow flavors to blend. this salad makes a tasty accompaniment to plain grilled meats or a wonderful addition to a picnic or buffet table. makes 4-6 servings.
