Wild Rice and Wheat Berry Salad with Cranberries and Pine Nuts

Serves 10

Recipe from Raising the Salad Bar by Catherine Walthers

Husband-Tested in Alice’s Kitchen

The combination of wild rice and wheat berries makes a hearty dish that’s filled out with dried cranberries, diced apple and buttery pine nuts. The citrus vinaigrette is really delicious and could be used for other salads too. This dish is perfect for a holiday or fall party because the salad can be made up to a day in advance. It would be especially yummy served along with roasted turkey, chicken or pork. As you can see this salad turned out to be quite eye appealing as well.

Salad

¾ cup wheat berries, rinsed

1 cup wild rice

1 ½ teaspoons Kosher salt

2/3 cup dried cranberries

½ cup thinly sliced celery

1 crisp apple, peeled and diced (Add this just before serving, if making in advance or the apple will turn brown)

½ cup minced flat leaf parsley

¼ cup pine nuts (I toasted these in a dry skillet.)

Citrus Vinaigrette

grated zest of 1 lemon

1 Tablespoon fresh lemon juice

grated zest of 1 orange

½ cup fresh orange juice (It took two small oranges for this)

2 Tablespoons raspberry vinegar (The recipe said you could also use Champagne, rice or balsamic vinegar, but, I haven’t “husband-tested” these yet)

1 Tablespoon finely minced shallot

2 teaspoons honey

¼ cup olive oil

1 teaspoon Kosher salt

In a large pot, bring 4 quarts of water and the wheat berries to a boil.  Reduce heat to low and simmer, covered, for 35 minutes.  Add the wild rice and salt to the pot.  Bring to a boil again, lower the heat, then simmer and cook, partially covered, for an additional 50 to 55 minutes or until both grains are cooked.  Many of the wild rice grains will have split somewhat, but they will still have a little bite.  The wheat berries will be plump and slightly chewy.  Drain well.  Stir in the dried cranberries and let the mixture cool completely.

Meanwhile, put all of the vinaigrette ingredients in a jar with a lid and set aside until it’s time to serve the salad.

In a large serving bowl, combine the cooled grains and cranberries with the celery, apple and parsley. 

Just before serving, shake the jar of vinaigrette well to combine.  Pour over the salad, mix will and top with the pine nuts.  Serve at room temperature.

Raspberry Vinaigrette

Recipe from Raising the Salad Bar

Husband-Tested in Alice’s Kitchen

We, and most of our friends, don’t have television.  I don’t mean the actual device, but I mean we don’t have local, cable or satellite television.  We rent movies and make television a special event rather than something that is on all the time.  Debbie and Bob had rented season two of Downton Abbey and invited us over to watch a couple of episodes and to have dinner on their deck. Debbie made Pasta with Zucchini and Toasted Almonds and a spectacular Oregano and Asiago Focaccia and I made a simple salad with this delicious dressing.  We ate this fabulous meal out on their deck on a summer’s evening and then as it got dark, we headed in to watch our show.  Fun! Fun!

3 Tablespoons raspberry vinegar

4 Tablespoons fresh orange juice

1 teaspoon maple syrup or honey

1 Tablespoon minced shallot or red onion

½ teaspoon Dijon mustard

6 Tablespoons olive oil

Kosher salt and freshly ground pepper, to taste

Place all the ingredients in a jar with a lid.  Shake vigorously until the dressing is well blended.  (This made enough dressing for two salads.)

Here’s what went in the salad you see pictured:

1 head of Bibb lettuce

2 carrots, sliced

1 tomato, chopped

2 hard-boiled eggs, sliced

2 cups snow peas, chopped

½ cucumber, peeled and chopped

2 Tablespoons goat cheese, crumbled

½ cup pecan, chopped