This week in Kitchen Chronicles: a quest for salad.
Yesterday morning when my column came out, I totally forgot about it. It wasn’t until after I had made my coffee, responded to emails, and worked on another article that I remembered. Considering I was up before the crack of dawn that very first morning, this was quite the improvement. I must be acclimating.
Wheat Berry Salad
Inspired by A Bowl of Good’s Mary, Mary, Berry con Cherry Salad
1 cup soft winter wheat berries
1/4 cup wild rice
1 crisp apple, unpeeled, chopped fairly small
½ cup each, dried cranberries and chopped almonds
1/4 cup chopped green onion (or two tablespoons minced onion)
1/4 cup each, dried cherries and currants
1/4 cup red wine vinegar
1 tablespoon each, canola oil and olive oil
½ clove garlic, minced
1 teaspoon brown sugar
½ teaspoon salt
1/8 teaspoon black pepper
3-4 tablespoons orange juice
Put the wheat berries and wild rice in a pan with a quart of water. Bring to a boil and then simmer for an hour, or until the grains are tender. Drain.
Put the still-warm grains in a large bowl and add the apple, onion, dried fruits and nuts. The steam from the hot grains will help to soften the dried fruits.
In a small bowl, whisk together the remaining ingredients. Pour the dressing over the salad and toss to combine. Add more orange juice or vinegar as needed. If not eating immediately, store in the refrigerator. It will keep nicely for at least 3 days.