- 1 cup wheat berries
- 3 cups salted water
- 1 cup long grain rice
- 1 cup wild rice
- 5 cups chicken broth
- 1 cup basmati rice
- 1 1/2 cups water with a pat of butter
- 3/4 cup dried cranberries
- 3/4 cup slivered almonds
- Salt and pepper
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 teaspoon sugar
- 2 Tbsp dark sesame oil
1 In a saucepan, cook wheatberries in 3 cups of salted water for 45 min. Bring to a boil, reduce heat to low, cover and cook. Remove from heat. Cool completely.
2 In a saucepan, cook the rices in chicken broth for 40 min. Cool completely.
3 Simmer basmati 25 min. in 1 1/2 cups of water with a little butter.
4 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
5 In a large bowl, gently mix together the cooled cooked rice, wheat berries, dried cranberries, almonds and dressing. Add salt and pepper to taste, if needed.
Chill completely before serving.