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| 5 1/2 | cups water |
| 1 | cup uncooked wheat berries |
| 1/3 | cup uncooked long-grain brown rice |
| 1/2 | cup uncooked hulled or pearl barley |
| 1/2 | cup dried cherries or cranberries |
| 1/4 | cup diced carrot |
| 1/4 | cup diced celery |
| 1/4 | cup chopped fresh parsley, if desired |
| 1 | medium unpeeled eating apple, chopped (1 cup) |
| 4 | medium green onions, chopped (1/4 cup) |
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| 1/3 | cup sugar |
| 1/3 | cup canola oil |
| 1/3 | cup cider vinegar |
| 2 | tablespoons grated red onion |
| 2 | teaspoons Worcestershire sauce |
| 2 | cloves garlic, finely chopped |
| 1. | In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary. |
| 2. | In small bowl, mix dressing ingredients. |
| 3. | In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled. |
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| Each serving of this salad offers 1 serving of whole grain. |
|
| When pomegranates are in season, the seeds make a great substitution for the cherries. |
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| Make this salad up to 24 hours ahead. The amazing flavors develop more with time. |
Nutrition Information:
510 ( 140); 16g ( 1g, 0g); 0mg; 40mg; 83g ( 11g, 30g); 8g 25%; 6%; 6%; 15% 2 1/2 ; 3 ; 0 ; 3 5 1/2