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EmailTweet 0 Full-screen Wild Rice, Wheat Berry & Quinoa Salad with Dried Cranberries & Almonds
By Leslie Blythe Grains, Rice, Salad, Vegan, Vegetarian Boiling, Sautéing, Simmering
August 30, 2016 You can't get much healthier than this Wild Rice, Wheat Berry & Quinoa Salad with Dried Cranberries & Almonds! It's perfect for your lunch at work. Prep: 15 mins Cook: 30 mins Yields: 8 Servings Directions 1Place the wheat berries in 3 cups of water and let simmer for 45 minutes. 2Place the rice in a pot with 2½ cups of water and bring to a boil. Once the rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. 3Bring quinoa and 1 cup of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
4Drain the pots (if there is any water leftover after the rice has absorbed it) and set aside.
5In a small saucepan, heat the olive oil over medium. Add the onions and sauté for about five minutes (or until softened). Add in the garlic and sauté for another minute. Remove from heat.
6In a large bowl, mix the rice, wheat berries, quinoa and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together. Ingredients ⅔ cup wild rice blend
1 cup wheat berries
½ cup quinoa, rinsed and drained
1 Tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
½ cup toasted slivered almonds
½ cup dried cranberries
2 Tablespoons maple syrup
juice from half an orange
2 Tablespoons white wine vinegar
1 teaspoon fresh thyme
salt and pepper, to taste close full screen 00:00 Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email. Comments Cancel reply Your email address will not be published. Required fields are marked *Your Comment *Name * Email * Website Notify me of new posts by email.
