Mixed Grain Salad

Name: Mixed Grain 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; Dressing; 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; Garnish; 1 cup coarsely chopped pecans or 1 cup walnuts, toasted

16 ingredients

2 steps

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
Dressing
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
Garnish
1 cup coarsely chopped pecans or 1 cup walnuts, toasted

Directions

1

Heat oil in large saucepan over medium-high heat; add shallots and saute 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.