Yield: 32 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Wheatberries |
| 2 cups | Wild rice |
| 2 cups | Barley |
| 2 cups | Basmati rice |
| 2 cups | Toasted seeds and nuts -- |
| Assortment | |
| 2 cups | Dried fruits -- assortment |
| 1 bunch | Parsley -- finely chopped |
| Kosher salt and pepper | |
| 1 cup | Virgin olive oil |
| ½ cup | Balsamic vinegar -- or |
| Raspberry vinegar |
Cook and chilll the grains. Toast the seeds and nuts: some assortment of pumpkins seeds, sesame seeds, sunflower seeds, chopped peanuts, hazelnuts or cashews. Chop dried fuits: some assortment of apricots, dates, figs, raisins, or prunes. Combine all the ingredients and let set overnight. Adjust the seasonings and dressing before serving; you may need more of both.
Recipe By : Lou Jane Temple, Death by Rhubarb Categories : Recipes From Mysteries Salads