Friday, December 26, 2008

Tangy Wheatberry Salad with Cranberries and Pecans

This is one of my favorite salads from the Wholefoods salad bar: plumped up wheatberries with dried cranberries, scallions, pecans and a tangy vinaigrette. This is my reinvention of it.

1 TB tamari
1/2 ts sesame oil
1 TB balsamic vinegar
2 TB fruity olive oil
4 scallions, sliced
1/4 cp dried cranberries
1/4 cp pecans, toasted
1/2 red onion, diced

Cook in vegetable broth until al dente:
1/4 cp japonica rice
1/4 cp wild rice mix
1/2 cp wheat berries

Mix all ingredients, add some lemon juice, chill and serve!