| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Rices and g, Salads |
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 1 |
c |
Shallots; chopped |
| 2 |
c |
Brown rice |
| 2 |
c |
Wild rice |
| 2 |
c |
Wheat berries; cooked |
| 4 |
c |
Water |
| 4 |
c |
Vegetable broth |
| 1 1/2 |
c |
Dried cranberries |
| 1 |
c |
Chopped dried apricots |
| 1 |
c |
Dried currants |
| 1 |
c |
Sherry vinegar |
| 1/4 |
c |
Olive oil |
| 4 |
ts |
Dried sage |
| 1 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
DRESSING
Heat oil in large saucepan over medium heat. Add shallots and saute until
translucent, about 5 minutes. Add rices and wheat berries, stir and coat.
Add water and stock. Boil and reduce heat to low. Cover and cook until
tender, about 40 minutes.
Remove from heat and add fruits. Stir and cool to room temperature. Whisk
vinegar, oil and sage in small bowl. Pour over salad and stir to coat.
Season with salt and pepper to taste.
Can be made one day ahead. Cover and refrigerate. Stir in nuts and serve.
Per serving: 485 Calories; 14g Fat (25% calories from fat); 11g Protein;
84g Carbohydrate; 1mg Cholesterol; 425mg Sodium
Recipe by: Betsey Cullen
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 7,
98, converted by MM_Buster v2.0l.
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