Mixed-Grain Salad With Dried Fruit

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
1/2		Chopped shallots
1 cup	160g / 5.6oz	Brown rice
1 cup	160g / 5.6oz	Wild rice
1 cup	237ml	Wheat berries
		= (also called hard wheat berries)
2 cups	474ml	Water
2 cups	474ml	Chicken stock
		= (or canned low-salt chicken broth)
3/4 cup	69g / 2.4oz	Dried cranberries
1/2 cup	73g / 2.6oz	Chopped dried apricots
1/2 cup	31g / 1.1oz	Dried currants
1/2 cup	118ml	Sherry wine vinegar
2 tablespoons	30ml	Walnut oil or olive oil
2 tablespoons	30ml	Chopped fresh sage
		= (or 2 tspns dried rubbed sage)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Coarsely-chopped pecans

Recipe Instructions

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 grains 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. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Stir pecans into salad and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, August 1996

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