Tuesday, April 22, 2008

Wheat Berry Salad

Central Market version had wild rice, brown rice, basmati rice, slivered almonds and craisins, plus vinegar (balsamic?) and lemon instead of the honey and dijon. And no greens.

Red Wheat Berry Salad
* 1 cup hard red winter wheat berries, soaked overnight
* 1/2 cup raw wild rice
* 2/3 cup toasted chopped pecans
* 1 cup dried cranberries
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped green onions
* 3 tbs fresh lemon or lime juice
* 1 tbs honey
* 1 tbs dijon mustard
* 1 tsp kosher salt
* 1/2 tsp ground black pepper

1. Soak the wheat berries overnight in cold water, covering them 3 inches. Drain the water in the morning.
2. Boil the wheat berries in 6 cups of water for about 50 to 60 minutes, or until tender. Add more water as necessary to keep wheat berries covered during cooking. Drain excess water from the wheat berries when done.
3. In another small pot, boil 2 cups of water. Add the wild rice and simmer for about 45 minutes, or until the rice begins to split. I prefer to undercook the wild rice slightly so that it retains some structure. Drain excess water.
4. Combine the cooked wheat berries and wild rice in a large bowl.
5. Whisk the lime juice, honey, mustard, salt, and pepper to make the dressing. Add the dressing to the wheat berries and wild rice, mix thoroughly.
6. Now add the cranberries, pecans, parsley, and green onions and combine well.