Mixed grain salad

Yield: 16 Servings

Measure Ingredient
⅓ cup Vegetable oil
1 cup Shallots; chopped
2 cups Brown rice
2 cups Wild rice
2 cups Wheat berries; cooked
4 cups Water
4 cups Vegetable broth
1½ cup Dried cranberries
1 cup Chopped dried apricots
1 cup Dried currants
1 cup Sherry vinegar
¼ cup Olive oil
4 teaspoons Dried sage
1½ cup Chopped pecans


Heat oil in large saucepan over medium heat. Add shallots and saute until translucent, about 5 minutes. Add rices and wheat berries, stir and coat.

Add water and stock. Boil and reduce heat to low. Cover and cook until tender, about 40 minutes.

Remove from heat and add fruits. Stir and cool to room temperature. Whisk vinegar, oil and sage in small bowl. Pour over salad and stir to coat.

Season with salt and pepper to taste.

Can be made one day ahead. Cover and refrigerate. Stir in nuts and serve.

Per serving: 485 Calories; 14g Fat (25% calories from fat); 11g Protein; 84g Carbohydrate; 1mg Cholesterol; 425mg Sodium Recipe by: Betsey Cullen

Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Sep 7, 98, converted by MM_Buster v2.0l.

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