Thursday, January 21, 2010
I promised my friend Tara the recipe for this salad and thought it would be nice to share it with all of you also. It is great for fall and winter.
Wild Rice and Wheatberry Salad with Cranberries and Walnuts
Adapted from here
3/4 cup wheat berries, rinsed
1 cup wild rice, rinsed
1.5 tsp salt
2/3 cup dried cranberries, chopped
1/2 cup celery, thinly sliced
1 crisp apple, peeled and diced
1/2 cup parsley, minced
1/4 cup toasted walnuts, chopped.
Grated zest of one lemon
Grated zest of one orange
1 TB fresh lemon juice
1/2 cup fresh orange juice
2 TB rice vinegar (champagne, raspberry or balsamic could work also)
1 TB finely minced shallot
2 tsp honey
1/4 cup olive oil
1/2 to 1 tsp salt
In a large pot bring water and wheatberries to a boil. Reduce the heat to low and simmer for 35 minutes. Add the wild rice and salt to the pot. Bring to a boil again, then lower the heat. Simmer, partially covered, for an additional 50-55 minutes or until both grains are cooked. Alternately, you can cook these two in separate pots, saving yourself a bit of wait time. After the grains are cooked, drain well, stir in the dried cranberries and leave to cool.
While the grains are cooking combine all of the salad ingredients and whisk together, blending well.
In a large serving bowl combine the cooled grains and cranberries with the celery, apple and parsley. Add the dressing to the salad and mix well. Top with walnuts. Serve at room temperature.