Ingredients
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1/4 cup olive oil
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1 cup brown rice
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1 cup wild rice
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1 cup wheat berries
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2 cups water
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2 cups chicken stock or 2 cups vegetable broth
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3/4 cup dried cranberries
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1/2 cup chopped dried apricot
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1/2 cup dried currant
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1/2 cup sherry wine vinegar
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2 tablespoons walnut oil or 2 tablespoons olive oil
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2 tablespoons chopped fresh sage or 2 teaspoons dried sage
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1/2 cup chopped shallot
Instructions
- Heat oil in large saucepan over medium-high heat; add shallots and sauté 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.