Wheat Berry and Wild Rice Salad
From Better Homes and Gardens Magazine
Ingredients
- 1 cup wheat berries
- 1/4 teaspoon salt (optional)
- 1/2 cup brown and wild rice blend or long grain and wild rice blend
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced green onion
- 1/4 cup fat free or regular Italian salad dressing
- 1 Tablespoon snipped fresh basil or 1 teaspoon dried basil, crumbled
- 1 Tablespoon honey mustard
- 1/2 cup coarsely chopped pistachio nuts
Directions
- This salad looks pretty served against a red lettuce leaf or red radicchio.
- In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries and salt. Return to boiling; reduce heat. Cover and simmer for 1 hour or until tender. Drain; set aside.
- Cook rice blend according to package directions, omitting butter, margarine, and salt.
- In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl, stir toether dressing, basil, and mustard. Pour over salad; toss. Cover and chill 4 to 24 hours.
- Just before serving, stir in nuts.
- Makes 4 main-course dishes (1 cup each) or 8 side dish servings.
- Nutrition facts: 378 calories per 1 cup serving. 9 grams of fat with 4 grams of dietary fiber per serving. (This dish contributes 28% of your daily allowance of iron! plus loads of complex vitamin B). Source BHG, February 1999.
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Copyright © 2007 by Cheryl K. Qualls. Last updated 18-Jan-2007. All rights reserved.
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