Ingredients:
1/4 cup olive oil
1/2 cup chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries
2 cups water
2 cups chicken stock or 2 cups vegetable broth
3/4 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup sherry wine vinegar
2 tablespoons walnut oil or 2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 cup coarsely chopped pecans or 1 cup walnuts, toasted
Directions:
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and sauté until they are soft and translucent, about 5 minutes. Add the brown rice, wild rice and wheat berries, stirring to coat the grains with oil. Pour in 2 cups of water and 2 cups of stock, bring to a boil, then reduce the heat to low. Cover and simmer until the grains are tender and the liquid is absorbed, about 40 minutes. Remove the pan from the heat and stir in the dried cranberries, chopped apricots and currants. Allow the mixture to cool to room temperature.
In a small bowl, whisk together the sherry wine vinegar, walnut oil (or olive oil) and chopped sage (or dried sage) until well combined. Pour the dressing over the cooled grain mixture and toss gently to coat evenly. Season generously with salt and freshly ground black pepper to taste. Fold in the toasted pecans or walnuts just before serving to keep them crisp.
Servings: 8
Preparation time: 15 minutes
Total time: 60 minutes