INGREDIENTS

INSTRUCTIONS

THE DRESSING
Soak the wheat berries overnight, or, as an alternative, place them in a
saucepan half filled with water and boil them for 2 minutes, then remove
them from the heat and let sit 1 hour. In either case, drain them, then
refill the saucepan halfway with water and cook the wheat berries,
partially covered, for 1 hour. When done, the wheat berries will be tender
but slightly crunchy. Drain them thoroughly and let them cool.
Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize
saucepan. Stir in the lentils and rice and reduce the heat to low. Cover
the pan and cook for 17 minutes, or until all the liquid is absorbed. Do
not stir the mixture at all while it is cooking. Carefully spoon the
mixture into a large bowl and let cool to room temperature.
Meanwhile combine the dressing ingredients in a jar with a tightfitting lid
and shake vigorously. Set aside.
When the rice mixture is completely cooled, use a large spoon to break up
any clumps that have formed. Carefully stir in the wheat berries, carrot,
red pepper, and parsley. Pour the dressing on the salad and toss. Let
marinate at least 20 minutes before serving. (Note The rice greedily soaks
up the dressing, so if you want to make this salad 2 to 24 hours in
advance, pour on only half the dressing at first, then add the remainder
about 20 minutes before serving.)
Yield: 4 to 6 main course servings
CHEF DU JOUR JEANNE LEMLIN SHOW #DJ9525
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