Wheat Berry Salad
Use all three grains, or just one or two, as long as the total is 5 cups. Cool fresh-cooked grains before using.
3 cups cooked wheat berries (1 cup uncooked)*
1 cup cooked brown rice (1/3 cup uncooked)*
1 cup cooked barley (1/4 cup uncooked)*
1/2 cup dried cherries or cranberries
1/4 cup chopped celery
1/4 cup chopped fresh parsley (optional)
1 medium red apple, corred and chopped
4 green onions, sliced
1/2 cup salad oil
1/3 cup cider vinegar
3 tablespoons
sugar 3 tablespoons finely chopped red onion
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
In a large bowl combine the wheat berries, brown rice, barley, cherries, celery, parsley (if desired), apple, and green onions; set aside.
For dressing, in a medium bowl whisk together the oil, vinegar, sugar, red onion, Worcestershire sauce, and garlic. Pour over wheat berry mixture and toss to coat. Cover and chill for at least 1 hour or up to 24 hours.
*NOTE: To cook wheat berries, simmer 1 cup berries with 3 cups water, covered, for 40 minutes. Drain, if necessary. For regular barley, simmer 1/4 cup barley in 1 1/3 cups water, covered, for 40 minutes. Drain, if necessary.
