Cranberry and Grains Salad

Here's another try at duplicating Central Market's addictive Four-Grain Salad (see also Wheatberry Salad recipe below). Drawn from this Wild Rice Salad and these instructions for preparing wheatberries.

• 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.