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 grains 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.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Stir pecans into salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.94 Kcal (2529 kJ) | ||
| Calories from fat | 306.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.09g | 52% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 407.48mg | 17% | |
| Potassium | 473.99mg | 10% | |
| Total Carbs | 70.59g | 24% | |
| Sugars | 20.86g | 83% | |
| Dietary Fiber | 7.07g | 28% | |
| Protein | 9.6g | 19% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 43.3mg | 241% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 202.55 Kcal (848 kJ) | ||
| Calories from fat | 102.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 52% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 136.66mg | 17% | |
| Potassium | 158.96mg | 10% | |
| Total Carbs | 23.67g | 24% | |
| Sugars | 7g | 83% | |
| Dietary Fiber | 2.37g | 28% | |
| Protein | 3.22g | 19% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 14.5mg | 241% | |
| Calcium | 21mg | 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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