Heartland grain salad

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 --
\N \N Assortment
2 cups Dried fruits -- assortment
1 bunch Parsley -- finely chopped
\N \N Kosher salt and pepper
1 cup Virgin olive oil
½ cup Balsamic vinegar -- or
\N \N 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

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