Mixed grain salad

 
                             Mixed Grain Salad
 
 Recipe By     : Betsey Cullen
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Rices and Grains                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  c             vegetable oil
    1      c             shallots -- chopped
    2      c             brown rice
    2      c             wild rice
    2      c             wheat berries -- cooked
    4      c             water
    4      c             vegetable broth
    1 1/2  c             dried cranberries
    1      c             chopped dried apricots
    1      c             dried currants
                         Dressing:
    1      c             sherry vinegar
      1/4  c             olive oil
    4      tsps          dried sage
    1 1/2  c             chopped pecans
 
 Heat oil in large saucepan over medium heat.  Add shallots and saute 
 until translucent, 
 about 5 minutes.  Add rices and wheat berries, stir and coat.  Add water 
 and stock.  
 Boil and reduce heat to low.  Cover and cook until tender, about 40 
 minutes.
 
 Remove from heat and add fruits.  Stir and cool to room temperature.  
 Whisk vinegar, 
 oil and sage in small bowl.  Pour over salad and stir to coat.  Season 
 with salt and 
 pepper to taste.
 
 Can be made one day ahead.  Cover and refrigerate.  Stir in nuts and 
 serve.
 
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 Per serving: 485 Calories; 14g Fat (25% calories from fat); 11g Protein; 
 84g Carbohydrate; 1mg Cholesterol; 425mg Sodium