To prepare Cavena, place 2 cups grain in a saucepan and cover with 3 1/2 cups water. Bring to boil, then turn down heat to medium and cook until just tender, 40 to 45 minutes.
Drain pineapple, reserving 2 teaspoons juice. Set both aside. In a small bowl, combine mayonnaise, sour cream, sugar, lemon juice. In a larger bowl, combine Cavena, apples, celery and pineapple. Add dressing and toss to coat. Cover and refrigerate one hour. Just before serving stir in walnuts. Serve in lettuce-lined bowl if desired. Makes 5 to 6 servings.
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