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Khorasan Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Khorasan Salad
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Khorasan Salad
FROM CHEF DALE MACKAY
Ingredients
| 1 | cup CO-OP GOLD PURE Khorasan Wheat | |
| 2 | cups water | |
| ⅓ | cup dried apricots, chopped | |
| ⅓ | cup dates, chopped | |
| ½ | cup walnuts, toasted and chopped | |
| 2 | pomegranates, seeds only | |
| 2 | carrots, shredded | |
| ¼ | cup CO-OP GOLD Extra Virgin Olive Oil | |
| ¼ | cup lemon juice | |
| 2 | tablespoons honey | |
| 1 | bunch mint leaves, torn | |
| salt to taste | ||
| 8 | fresh figs, quartered |
Directions
Serves 4
Bring the water and Khorasan wheat to a boil in medium pot. Decrease heat to a simmer; cover and cook until the khorasan is tender but still slightly chewy – about 50 to 60 minutes. Remove from heat and let sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool. Add all remaining ingredients except figs to the khorasan and toss to combine evenly. Divide equally among plates and top with two quarters of fresh fig.
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