Savory finger sandwiches for a party

From the rescued computer files come these fairly easy sandwiches that I made one time for a combined baby shower (men and women, which is my favorite kind) where a group of us were co-hosting and we wanted to strike a slightly formal note because there were a lot of older family members there. I was in charge of non-dessert foods and brought a bunch of stuff to serve with and vases to hold flowers.

Me personally, my heart always falls when I survey a buffet table laden with grapes and bits of cheese; I wanted to make sure there was meat! These were my solutions. They went over pretty well.

Fancy party sandwiches


Pimento cheese sandwiches -- pimento cheese
Roast beef/cranberry sandwiches -- 1/2 pkg cream cheese, 2 Tbsp prepared horseradish, 1c cranberry sauce, 3/4 lb roast beef, 6 slices provolone
Sundried tomato sandwiches -- 1 pkg cream cheese (8oz), 10 herb-seasoned sundried tomato halves, 1 container spreadable cheese with pepper (5.2oz), 1/3 cup packed fresh basil leaves -- makes enough for 5 big sandwiches = 20 little sandwiches


Need to make 5 of each kind of sandwich and cut into
quarters. (20 slices white, 10 wheat)

30 ppl x 2 sandwiches = 60

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Shopping list:

White and wheat bread

5 slices provolone
5.2 oz spreadable cheese w/pepper
jalapeno pimient��o spread
2 pkgs cream cheese

jar horseradish (at least 2 tbsp)
1 cup whole berry cranberry sauce
10 herb-oil sundried tomato halves

3/4 lb deli roast beef

1.3 cup fresh basil leaves
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Saturday night:
--Mix 2 Tbsp horseradish and 4 oz. cream cheese
--Mix 8 oz. cream cheese, tomato halves, pepper cheese, basil leaves.
--Load up car with baby shower stuff


Day of: Start making sandwiches at 11. Set out the two cream cheese mixes.

Spread & cut 5 pimiento sandwiches on white
Spread & cut 5 tomato sandwiches on white
5 wheat slices: spread with horseradish mix, then cranberry, roast beef, provolone
(1 hour)

Lemon chess pie

So good and so easy -- this is one of my fallbacks for taking a dish to a potluck. I'm recovering old computer files and found it!

Lemon Chess Pie
From Southern Living
1 unbaked 9-inch deep-dish frozen pastry shell
1/4 cup butter or margarine, softened (don’t cook the eggs with it!)
1 1/2 cups sugar
4 large eggs
1 tablespoon lemon rind
1/4 cup fresh lemon juice
1 tablespoon cornmeal
Garnishes: lemon slice and zest
Bake pastry shell at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°.

Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs and remaining ingredients, beating just until blended. Pour mixture into pastry shell; place on a baking sheet.

Bake at 350° for 45 to 50 minutes or until pie is firm, shielding edges with aluminum foil to prevent excessive browning, if needed. Cool completely on a wire rack. Garnish, if desired.

Stuff that freezes surprisingly well

Extra eggs (not in the shell; crack 'em, separate 'em and put 'em in ice cube trays)
Bread
Not just berries but also pre-made smoothies!

My notes on freezing smoothies and grain salad

My nutritionist friend cautions that if store-bought smoothies don't have vitamins A and C, or if they do contain sugar or corn syrup, they're worthless.

But as I have now tried several that I quite liked, despite the lack of any sugar and also despite the presence of dubious-sounding health additives, I might possibly take the next step and try making some at home. Though the convenience of ones made for you is unbeatable, the $3.50-$5 price tag will prevent me from making a habit of them.

To increase the convenience of homemade smoothies, bloggers have some quite helpful suggestions, starting with making larger batches and freezing them; these inexpensive freezer jars (basically cups with lids, but made to withstand freezing) are a particularly smashing idea.

So far my favorites -- and some of the healthiest smoothies -- are the ones made of just frozen berries and ice, so I'll start there. I read that frozen acai puree is available at grocery stores, so I'll look that up; it appears possible to sneak in things like flaxseed meal and who knows, perhaps wheat germ. Many other additives appear to be total hooey, as this website refreshingly specifies. (Ginger, though, might be worth adding strictly for its taste.) Acai might not be hooey, according to some actual experiments by reputable folks (Texas A&M, naturally. Whoop!) The Mayo Clinic seems to think flaxseed oil and protein powder are OK.

The simplest way to start appears to be simply chucking a few cups of frozen fruit and perhaps a little crushed ice into the blender. Ways to add smoothness/bulk include frozen bananas, juice, low- or nonfat yogurt, skim milk and a tablespoon of honey, but I'll start simple first. I already know to be wary of added sugar in the frozen fruits; and I know to hull the strawberries (basically, get rid of the green planty bits and any tough or woody innards) before pulping them. Also, I remember from a long-ago recipe that sometimes cardamom makes an unexpectedly nice spice for strawberries.

The very basic idea:

Simple Fruit Smoothie (3 servings)
1 cup each milk, crushed ice, frozen raspberries, frozen strawberries
Or: 1 cup ice, 1 cup milk, then 1/2 cup each of black-, blue-, rasp- and straw-berries.
Optional tablespoon of sugar
Puree all ingredients except ice; then add ice and continue to puree until smooth.

Here's a distinctly different one:

Raspberry Limeade Smoothie (2 servings)
1 1/2 cups fresh raspberries
6 Tbsp frozen limeade concentrate
1 cup ice cubes

Some people, alternately, have tried adding a little lemonade mix powder, which might be nice too, especially with blueberries or strawberries.

Even though good frozen fruit is not cheap, I expect the overall cost will be less weighty than the $5 for a 16-ounce drink charged at the smoothie bars. But of course, those are made for you,which is grand.

After this, perhaps I'll try cooking up some four-grain salad and freezing that for healthy snacks -- most short-grained rices are supposed to freeze well (stop cooking just a bit early; portion them into cups or plastic bags while still a bit warm, to retain moisture; and store in freezer -- then microwave up to three minutes to reheat/finish cooking). Wheatberries and almond slivers are supposed to freeze excellently, and dried cranberries have been frozen, at least, even if nobody's bragging about the results; so everything but the basmati should do OK.

Here's my shortened version of that recipe. Note that 5c chicken broth = a 32-oz carton plus 1c.

Four-Grain Salad

Pot 1: 1c wheatberries + 3c salted water -- cook 45min
Pot 2: 1c long rice + 1c wild rice + 5c chicken broth -- 40 min
Pot 3: 1c basmati + 1.5c water + 1 pat butter -- 25min

Meanwhile, make dressing: 0.25c olive oil, 2 Tbsp red wine vinegar, 1 tsp sugar, 2 Tbsp dark sesame oil. Optional - a little lemon zest.

Combine: cooked grains + dressing + 0.75c dried cranberries + 0.75c slivered almonds

Freeze: Portion into containers and seal while still slightly warm to keep moisture. Let cool; store in freezer up to 1 month.

I'll come back to this entry and record results and prices once I give it a try.

Flan from a can!

Fast and easy flan that beat the caramelized bottom off the full-difficulty traditional flan in a taste test? Sign me up. Here's my friend Josefina's flan recipe:

1/2 cup raw sugar
4 eggs
1 can condensed milk
1 can evaporated milk
1-3 tsp. Mexican vanilla

Heat oven to 350. Boil sugar in a nonstick pan till it just starts to turn brown. Pour sugar & swish to coat bottom of ramekins (or a bread pan, or a glass baking dish - pie pan maybe?).

Combine eggs, both milks and vanilla in blender. Pour into baking dish/ramekins. Place them in a larger pan filled with enough water to go halfway up the side of the baking dish.

Bake 1 hour or till center isn't wiggly and a knife comes out clean. Run knife around edge, put plate over dish and invert to flip the flan out.

NO cooking, fruit and veg plan

Shopping plan:
Day 1: buy 6 yogurts, 1 bag blueberries, 6 bananas, 3 salads, 1 tub
cranberry-grain salad. Est = $20
Day 4: buy 6 fruity drinks, 6 bananas, 3 salads, 1 tub cranberry-
grain salad. Est = $25

In an attempt to set a new low bar, even for the Lazy Chef, in sheer
laziness, I am attempting this week to survive entirely off products
purchased at Central Market with no home preparation AT ALL.

The "Central Market" part of this means that it is not entirely cost-
conscious, but we will work out the kinks as we go. For right now,
Central Market wins because it has a marvelous salad bar and assorted
fruity drinks and prepared foods.... pretty convenient, if not cheap.

First purchase is four containers of yogurt and one bag of frozen
organic wild blueberries, total cost $7.37, which means each
breakfast costs $1.84. There is a little prep involved here, really
-- at home, you have to open the bag of blueberries and put them into
separate containers.

Second purchase is three salads, total $4.19, or $1.40 each. The
reason this works is that Central Market allows you to completely
make your own salad -- and they have cranberries and bacon bits. I
can eat almost anything with cranberries and bacon bits. Their lemon-
oregano salad dressing is mighty tasty, and they provide little
containers for the dressing -- which means in less than ten minutes
at the store, you can assemble completely packaged salads. My
downfall, apparently, is having to unbundle the spinach and make the
salads at home, and I always wind up with waste items -- extra
croutons, or spinach that wilted before I used it, whatever. This is
so simple and easy that it's a world-beater.

Three days seems to be about the longest the salads can go in the
fridge without starting to look a little suspect. So I'd have to go
by Central Market every three days if I did this for real.

Four bananas ran me 89 cents, so 22 cents each.

The killer was really the fruity drinks. I got four fruit-puree-no-
additives smoothie type drinks, which cost the earth -- $2.50 and
$2.60 apiece. However, they taste pretty good, and they purport to
supply 2 or 3 of your day's fruit servings.

And a tub of Central Market's marvelous 9-grain salad was $4.49, or
$1.50 for each of three generous and tasty portions.

So say for example that each day I ate.....

Vanilla yogurt with blueberries, $1.84
Banana, 22 cents
Purchased lunch, $7
Salad, $1.40
Banana, 22 cents
Grain salad snack, $1.50
Fruit smoothie, $2.50

My total food expenditure for the day is $14.68. (That's not counting
the $3 in Dr Peppers I will probably buy.)

This is a lot, but essentially I am grazing all day rather than
having three meals. If I ate three meals and each meal cost $5, it
wouldn't sound quite as bad. It's still paying a pretty steep
premium for the convenience, notably those fruity drinks.

However: My prep time at home is nearly nil... my fruit and veggie
intake skyrockets... I think this might be worth a try for a while.

So to break that back down: I'll need to make two visits to Central
Market each week. The yogurt/berries keep pretty well, and so do the
fruit drinks, but the bananas, salads and grain-salad need to be
fresh every couple days.

So if I go to the market twice a week...

Day 1: buy 6 bananas, 3 salads, 6 yogurts, 1 pack blueberries, 1 tub
cranberry-grain salad. Estimated cost: 1.3+4.2+5.4+4+4.5= $19.40
Day 4: buy 6 bananas, 3 salads, 6 fruity drinks, 1 tub cranberry-
grain salad. Estimated cost: 1.3+4.2+15+4.5= $25

This works until I get sick of eating the same things, at least! I
think I'll give it a try.

Addendum: My nutritionist friend weighs in on expensive fruit drinks:

The more expensive juices are usually less processed, so probably retain slightly more vitamins than other juices, but I am guessing it is not a huge difference. Things to look for are 100% of Vitamin C&A. I would also limit any with added sugars, even ones that sound healthy like evaporated cane juice, or just think of those as equivalents to soda.

Black-eyed Pea Salad

My pal Christine's recipe, the best I've had!

Marinade:

1 cup red wine vinegar or balsamic vinegar

_Half-cup sugar

1 tsp. salt

Half tsp. black pepper

2 dashes Tabasco sauce

Half-cup vegetable oil

Fresh basil to taste, sliced (optional)

Salad:

1 cup red or sweet onion, finely chopped

1 or 2 bell peppers (red, green or a combination), seeded and finely chopped

1 or 2 tsp. minced garlic

1 fresh jalapeño, finely chopped

4 to 6 15-oz. cans black-eyed peas with snaps, drained (or 2 lbs. dried black-eyed peas, soaked, cooked and drained)

Must try - Mini ham, cheese, egg muffins!

If you have a 24-muffin pan for mini muffins, here's another use for it (from Rachael Ray). She said this works with lots of other omelette ingredients, too.

• 1/4 pound deli sliced Swiss cheese, finely chopped
• 6 slices Canadian bacon, finely chopped
• 3 Tbsp snipped or chopped chives
• A few grinds black pepper
• 8 eggs
• 2 Tbsp melted butter, or nonstick spray

Preheat oven to 375.

Mix the chopped cheese, Canadian bacon and chives. Season with a few grinds of pepper. 

In a bowl, beat the eggs. 

Brush the muffin tins with melted butter (or spray). Fill the 24 mini-muffin cups halfway to two-thirds with the cheese mixture. Pour beaten eggs into each cup, filling to just below the rim. 

Bake at 375 until golden, about 12 minutes. 

Can be frozen, then popped out each morning and microwaved!

Pizza bites

Fast appetizer; or, as I'm doing, bake ahead and wrap individually for sale :) They can also be frozen on a cookie sheet and then stored in freezer bags until you're ready to bake them.

• 1 pound ground beef
• 1 pound fresh, ground pork sausage
• 10 ounces mozzarella or provolone cheese, cubed
• Bertolli garlic pasta sauce
• pepperoni slices
• 32 ounces cocktail rye bread

Directions

1. Preheat oven to 350 degrees F .
2. In a large skillet, brown ground beef and sausage.
3. Drain grease out of skillet. Stir processed cheese food into the mixture. Continue cooking until cheese melts. Arrange slices of bread on a cookie sheet; top with sauce and then heaping spoonfuls of the mixture.
4. Top with pepperoni slices.
5. Bake 12 to 15 minutes.           
   
   
   
   

Scotland Tea Cakes

Scotland Tea Cakes

1 cup butter (no substitutes)

2 cups sugar 

2 eggs, beaten

1/2 cup buttermilk

1 tsp. vanilla

4 cups self-rising flour

Mix sugar and butter. Beat well. Add eggs and buttermilk, plus vanilla. Beat after each addition. Add flour. Knead dough. Roll out on waxed paper and cut tea cakes with biscuit cutter. Place on greased cookie sheet. Bake at 350 degrees for 15 minutes or until done.

— Sgt. Sylvia Dorsey, Royal Air Force, Alconbury, United Kingdom

Red, White and Berry Parfaits

Nilla Wafers
Philadelphia Cheesecake Filling
Cool Whip
strawberries and blueberries

Whip some of the Cool Whip into the cheesecake filling (add a little
vanilla extract?). Crumble the Nilla wafers. Layer in small glass
bowls or short glasses: wafers, berries, cheesecake, wafers, berries,
cheesecake. Top with Cool Whip and serve with a spoon.

Dried-Cherry and Rosemary Tenderloin/Venison

Holy schneikies this was good. It's a Gourmet recipe that Mom fixed for dinner tonight with beef tenderloin that was so red and tender it fell apart... Dad and I both thought it one of the best meals we've ever had. Holy cow this was good, and she says it's even better with the venison. Yark!

1 1/2 tsp chopped fresh rosemary (Mom chopped it very fine)
1 tsp coriander seeds (Mom used ground coriander)
1 large garlic clove (Mom tripled this and pressed it)
1 1/2 tsp extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries (Montmorency; Mom chopped 'em up)
3/4 cup fat-free beef broth (Mom used Swanson's)
1/2 cup water (Mom skipped this)
1 tsp cornstarch
2 Tbsp black-currant jelly (Mom says do not skip this or change proportions)

Preparation

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.

Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.

Preheat oven to 450°F.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total (a little longer for beef tenderloin because it's larger; Mom did 4 min, 4 min, 4 min for the three sides of her roughly triangular tenderloin; if it's too rare when you slice it, then put the slices back in the skillet briefly).

Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.

Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.

Cut venison into 1/4-inch-thick slices and serve with sauce.

Pound Cake

This is the "Old-Fashioned" Pound Cake recipe from James Villa's "My Mother's Southern Kitchen" (though I truncated the directions, which is wrong of me to do.)

1 pound butter (4 sticks)
1 pound sugar (2 cups)
9 large eggs
1 pound flour (4 cups, but weigh it if possible)
Dash of salt
2 tsp vanilla extract
Juice of 1 lemon

Cream the butter and gradually add the sugar. Add eggs 1 at a time, beating well. Gradually add flour and salt, beating constantly, then the vanilla and lemon juice, beating till well blended.
Butter and flour a 10-inch Bundt pan; pour in batter; "spank" around the bottom of the pan.
Bake at 325 for 1 hr 15 min or until a straw comes out clean. Don't overcook.

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.

Meyer lemon semifreddo

1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or
regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries,
blueberries, and quartered hulled strawberries)
Preparation

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous
overhang. Sprinkle almonds evenly over bottom of pan. Using electric
mixer, beat whipping cream in large bowl until soft peaks form.
Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt
in large metal bowl to blend. Set bowl over large saucepan of
simmering water and whisk constantly until yolk mixture is thick and
fluffy and instant-read thermometer inserted into mixture registers
170°F, about 4 minutes. Remove bowl from over simmering water. Using
electric mixer, beat mixture until cool, thick, and doubled in
volume, about 6 minutes. Fold in chilled whipped cream. Transfer
mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on
work surface to remove air pockets. Fold plastic wrap overhang over
top to cover. Freeze semifreddo until firm, at least 8 hours or
overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep
frozen. Gently mix all berries and remaining 2 tablespoons sugar in
large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto
platter; remove plastic wrap. Dip heavy large knife into hot water;
cut semifreddo crosswise into 1-inch-thick slices. Transfer to
plates; spoon berries alongside and serve.

Garlic Cheese Tomatoes

2-4 medium ripe tomatoes
1 clove garlic
Crumbled feta or herb cheese
Olive oil
Salt and pepper

Preheat oven to 350. Grease shallow baking dish that can take
broiler heat.
Halve and core the tomatoes; discard seeds and pulp. Set in dish, cut
side up (small slice off bottom can help them sit flat).
Mince the garlic and sprinkle on tomatoes. Drizzle oil; add salt and
pepper to taste.
Bake 20-30 min as tomatoes start to shrink and soften.
Take out dish; move top rack 4-5" from broiler; turn oven to "Broil."
Sprinkle cheese on tomatoes and broil 3-5 minutes till cheese starts
to brown.
Let rest 10 min. and serve.

Savory beef kabob marinade

1/2 cup dry red wine
2 Tbsp red wine vinegar
2 Tbsp soy
2 Tbsp minced garlic
1 Tbsp Worcestershire
1 Tbsp chopped rosemary
1 Tbsp thyme leaves

Technically I think this is Emeril's Essence. Marinate meat in
plastic bag 6-24 hrs, skewer and grill till medium rare, about 6 min.

Salmons! A la Mom and otherwise

Since Costco sells nice salmon fillets individually frozen, these are all essentially pantry recipes. (Love that!) All these recipes are for 2 portions.

Just move the salmon to the fridge the day before, to let it thaw, and bake about 18 minutes at 375. Most of these benefit from marinating before and/or glazing during.

Soy-Garlic Salmon (a la Mom) -- This came out MARVELOUS.
2 Tbsp Dijon
3 Tbsp soy
6 Tbsp olive oil
1 tsp minced garlic

Lemon Herb Salmon -- Haven't tried, but Allrecipes users rave about it
2 cloves garlic, minced
6 Tbsp olive oil
1 tsp basil
1 Tbsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp lemon juice
Original says to seal fillets in tinfoil and bake 35-45 min at 375.

Honey-Dijon Pecan Salmon
2 Tbsp melted butter
4.5 tsp Dijon
2 tsp honey
1 Tbsp bread crumbs
1 Tbsp fine-chopped pecans
Mix all the wet and marinate; sprinkle with the dry ingredients and bake.

Maple Salmon
2 Tbsp maple syrup
3 tsp soy
1.2 clove garlic, minced
1/4 tsp garlic salt
1/4 tsp ground black pepper

Balsamic Salmon
1.5 cloves garlic, minced
tsp white wine
1 tsp honey
5.5 tsp balsamic vinegar
1.5 tsp Dijon
salt and pepper to taste
Soften garlic in sauce pan; add rest and simmer 3 min.; brush on fish and bake.

Experimental Black Bean Salsa

Here's an attempt.... don't know if it will work or not!

30 oz. corn
15 oz. black beans
15 oz. RoTel Fiesta
juice of 2 limes
4 cloves minced garlic
1 diced green bell pepper
5 green onions, minced
cilantro and a little olive oil, optional
Experiment with balsamic vinegar, chili oil?

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.