Mixed Grain Salad - cooking recipe

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
Preparation
    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.
    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.

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