Directions:
- Heat oil in large saucepan over medium-high heat; add shallots and sauté until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
- Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.29 Kcal (2551 kJ) | ||
| Calories from fat | 308.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.27g | 53% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 407.85mg | 17% | |
| Potassium | 484.4mg | 10% | |
| Total Carbs | 71.12g | 24% | |
| Sugars | 21.11g | 84% | |
| Dietary Fiber | 7.16g | 29% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 43.3mg | 241% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 202.1 Kcal (846 kJ) | ||
| Calories from fat | 102.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.37g | 53% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 135.29mg | 17% | |
| Potassium | 160.68mg | 10% | |
| Total Carbs | 23.59g | 24% | |
| Sugars | 7g | 84% | |
| Dietary Fiber | 2.38g | 29% | |
| Protein | 3.21g | 19% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 14.4mg | 241% | |
| Calcium | 21.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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