Photo Credit to Janet of The Taste Space Blog
With summer’s end soon coming upon us, thoughts are turning to fall and what better way to celebrate than with a delicious salad by Janet who is the writer for The Taste Space blog. What I found appealing about this Wild Rice and Wheat Berry Salad with Apples, Cranberries and Almonds in a Citrus Dressing is the flavors and textures of all the various components. You get a nice tartness from the cranberries as well as a tart and juicy bite from the green apples. There’s the soft-firm texture of the rice mixed with the nutty crunch of the almonds. Then it’s all topped with a tangy, citrusy dressing with some sour notes from the rice vinegar. Doesn’t this salad sound like a taste sensation? It sure did to me. Click here to see the original recipe posting.
Be sure to pay a visit to The Taste Space. The fact that Janet is well-traveled is really reflected in her recipes. You’ll see both Middle Eastern and Asian influences in her food and at the same time, she also believes in the importance of simple, healthy, but tasty cooking. Janet definitely has some delicious sounding dishes posted on her blog. Some of the ones that caught my eye included recipes for Lebanese Eggplant with Pomegranate Molasses, Chilled Soba with Baby Bok Choy, Snow Peas, Spinach and Tofu and Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds. But for now, give this Wild Rice and Wheat Berry Salad a try. It’s perfect as a side or could be served as 1 or 2 main dish salads.
Wild Rice and Wheat Berry Salad with Apple, Cranberries and Almonds in a Citrus Dressing
(makes 8 servings)
3/4 cup Bob’s Red Mill, Soft White Wheat Berries, rinsed
1 cup wild rice, rinsed
1-1/2 tsp kosher salt
2/3 cup Eden Foods, Organic Dried Cranberries, roughly chopped
1 Granny Smith apple, diced
1/2 cup minced parsley
1/4 cup sliced almonds, toasted
Grated zest of 1 lemon
1 Tbs. fresh lemon juice
Grated zest from 1 orange
1/2 cup fresh orange juice
2 Tbs. Eden Foods, Organic Brown Rice Vinegar (You can also substitute for balsamic or raspberry vinegar)
1 tbsp finely minced shallot or green onion
3/4 tsp kosher salt
- Add the wheat berries to a large saucepan filled with enough salted water to cover them by several inches. Bring to a boil, then reduce to a simmer, covered for 35 minutes. Add the wild rice and salt to the pot. Bring to a boil again, lower the heat then simmer and cook, partially covered, for an additional 50-55 minutes. Many of the wild rice grains will have split somewhat, but they will have a little bite. Test as you cook; cooked wheat berries are still somewhat chewy. Drain well. Stir in the dried cranberries and and set aside to cool completely.
- In a large serving bowl, combine the cooled grains and cranberries with the apple and parsley. In a small bowl, whisk together all of the vinaigrette ingredients. Add the dressing to the salad and mix well; garnish with nuts.
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