Combine the wehani rice, corn grits, and barley in a large bowl. Add the raisins, nuts and parsley. To Make the Dressing: Combine the lime juice and pomegranite or cranberry juice, the garlic juice (obtained by pressing the cloves in a garlic press), the avocado oil, salt and pepper in a blender container and homogenize well. Pour the dressing over the grain mixture. To serve, mound the grain on a plate and border it with the kumquat slices. Recipe by: Madeleine Cooks - Madeleine Kamman Posted to MC-Recipe Digest V1 #957 by KSBAUM
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 127 (62%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 28.9mg||1 %|
|Potassium 206mg||5 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.8g|
|Protein 0.8g||1 %|
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Calories per serving: 206
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