1 cup of whole wheat grains
One cucumber, peeled
To taste salt
2 cups of chopped fresh parsley
1 cup of chopped fresh cilantro
1/3 cup of finely chopped green onions
Tomatoes seeded and diced
Molho:
3 tablespoons of lime juice
Salt and black pepper to taste
7 tablespoons of olive oil
1 cup of whole wheat grains
One cucumber, peeled
To taste salt
2 cups of chopped fresh parsley
1 cup of chopped fresh cilantro
1/3 cup of finely chopped green onions
Tomatoes seeded and diced
Molho:
3 tablespoons of lime juice
Salt and black pepper to taste
7 tablespoons of olive oil
Let the wheat grains soak overnight
Place the grains and water in a large pot, add more water if needed, and cook for 45 minutes or until tender
Drain the grains and pat dry with a cloth. Reserve
Cut the cucumber into quarters; remove seeds and cut into 1 cm pieces
Place in a bowl and add 1/2 teaspoon of salt
Let it sit for 30 minutes, then drain and rinse under cold running water
Drain again and place in a container
Add the wheat grains, parsley, cilantro, green onions, and tomatoes
Mix well and serve with the dressing made as follows: combine lime juice, salt, and black pepper to taste in a bowl
Beat with two forks until it thickens slightly; add olive oil slowly while beating, without stopping, until it thickens slightly
This salad should be prepared preferably one day ahead and stored covered in the refrigerator
To serve, let it sit at room temperature
Serves 6 portions.
