Wheat Berry And Wild Rice Salad Recipes

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.

Steps:

• In a medium saucepan, bring three cups of water to boil. Stir in wheat berries and salt and return to boil. Reduce heat, then cover and simmer for one hour or until tender. Drain and set aside. Cook rice according to package directions, forgoing butter, margarine, and salt. In a medium-size bowl, combine wheat berries, rice, cranberries, and green onion. In a separate bowl, stir together dressing, basil, and mustard. Pour dressing over rice salad and toss. Cover and chill for four to 24 hours. Just before serving, stir in nuts. Nutrients per serving: 151 calories, 2 g fat, 27 g carbohydrates, 3 g protein.

Steps:

• Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
• Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
• In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.