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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Sage provides an earthy note to this healthy, delicious salad. Ingredients:
1/4 cup olive oil |
1/2 cup chopped shallot |
1 cup brown rice |
1 cup wild rice |
1 cup wheat berries |
2 cups water |
2 cups chicken stock or 2 cups vegetable broth |
3/4 cup dried cranberries |
1/2 cup chopped dried apricot |
1/2 cup dried currant |
1/2 cup sherry wine vinegar |
2 tablespoons walnut oil or 2 tablespoons olive oil |
2 tablespoons chopped fresh sage or 2 teaspoons dried sage |
1 cup coarsely chopped pecans or 1 cup walnuts, toasted |
Directions:
1. 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.
2. 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.
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