Wheat Berry And Wild Rice Salad Recipes

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WHEAT BERRY AND WILD RICE SALAD



Wheat Berry and Wild Rice Salad image

This is a very hearty grain salad that can be served as a side or eaten on its own as a light lunch. Sometimes I use a balsamic vinaigrette in place of the Italian dressing, depending on what I have made up.

Provided by drbecca26

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup wheat berries
1/2 cup wild rice
1/4 cup thinly sliced green onion
1 teaspoon dried basil
1/2 cup shelled roasted salted pistachio nuts
1/2 teaspoon salt
1 cup dried sweetened cranberries
1/4 cup Italian dressing
1 tablespoon honey mustard

Steps:

  • Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
  • Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
  • Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
  • Cover and chill at least 3 hours. Just before serving, stir in nuts.

Nutrition Facts : Calories 144.5, Fat 3.5, SaturatedFat 0.5, Sodium 318.3, Carbohydrate 28.6, Fiber 2.1, Sugar 14.7, Protein 2.1

MIXED-GRAIN SALAD WITH DRIED FRUIT



Mixed-Grain Salad with Dried Fruit image

Categories     Salad     Rice     Side     Sauté     High Fiber     Cranberry     Currant     Apricot     Pecan     Bon Appétit     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

  • Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
  • Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Stir pecans into salad and serve.

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