This hearty whole-grain salad combines tender wheat berries, wild rice, toasted pecans, and dried cranberries for a satisfying blend of textures and flavors. A bright lime–Dijon dressing brings everything together, making this an excellent side dish or light lunch. Serve on a bed of lightly dressed spinach or microgreens for added color and freshness.
INGREDIENTS:
1 cup hard red winter wheat berries, soaked overnight
1/2 cup raw wild rice
2/3 cup pecans, toasted and chopped
1 cup dried cranberries
1/2 cup fresh parsley, chopped
1/2 cup green onions, sliced thinly
3 tablespoons lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
METHOD:
The night before, place wheat berries in a bowl and cover with 3 inches of cold water; soak overnight.
Drain and transfer the wheat berries to a large pot with 6 cups fresh water. Bring to a boil, then reduce to a simmer and cook 50–60 minutes, or until tender. Add water as needed to keep berries submerged. Drain well and set aside.
In a small pot, bring 2 cups of water to a boil. Add wild rice, reduce heat, and simmer about 45 minutes, until grains start to split. Slightly undercooking helps the rice retain its structure. Drain excess water.
In a large bowl, mix the cooked wheat berries and wild rice.
Whisk together the lime juice, honey, Dijon mustard, salt, and pepper. Pour the dressing over the grains and toss to coat. Add the dried cranberries, pecans, parsley, and green onions. Mix thoroughly and adjust seasoning if needed.
SERVING SUGGESTIONS:
- Serve over lightly dressed baby spinach or microgreens.
- Add crumbled feta or goat cheese for richness.
- Stir in diced apple or pear for a fresh fall spin.
- Excellent alongside roasted chicken, salmon, or winter squash.
YIELD: Serves 6–8
