Root and Berry Retreat

Photo Credit

These next few salad recipes are from my mother Ann Randall.



WHEAT BERRY AND WILD RICE SALAD


• 1 cup wheat berries (these can be purchased at most natural food stores)

• ¼ teaspoon salt

• ½ cup brown and wild rice blend or long grain and wild rice blend

• ½ cup dried cranberries

• ¼ cup thinly sliced green onion

• ¼ cup Italian salad dressing

• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crumbled

• 1 tablespoon honey mustard

• ½ cup coarsely chopped pistachio nuts



In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries, and salt. Return to boiling; reduce heat. Cover and simmer for 1 hour or until tender. Drain; set aside. Cook rice blend according to package directions, omitting butter, margarine, and salt. In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl stir together dressing, basil, and mustard. Pour over salad; toss. Cover and chill 4 to 24 hours. Just before serving, stir in nuts.