SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Wheat Berry And Wild Rice Salad

Makes: 4 to 8 servings Yield: 4 main-dish or 8 side-dish servings
Prep 15 mins Chill 4 hrs to 24 hrs Cook 1 hr
Wheat Berry And Wild Rice Salad
Ingredients
  • 1  cup  wheat berries
  • 1/4  teaspoon  salt (optional)
  • 1/2  cup  brown and wild rice blend or long-grain and wild rice blend
  • 1/2  cup  dried cranberries
  • 1/4  cup  thinly sliced green onions
  • 1/4  cup  nonfat or regular Italian salad dressing
  • 1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crumbled
  • 1  tablespoon  honey mustard
  • 1/2  cup  coarsely chopped pistachio nuts
Directions

1. In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries and salt. Return to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; set aside. Cook rice blend according to package directions, omitting butter, margarine, and salt.

2. In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl stir together dressing, basil, and mustard. Pour over salad mixture; toss to coat. Cover and chill 4 to 24 hours. Just before serving, stir in nuts. Makes 4 main-dish or 8 side-dish servings. Makes 4 main-dish or 8 side-dish servings.

Nutrition Facts (Wheat Berry And Wild Rice Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 378,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 69,
  • fiber (g) 4,
  • pro. (g) 10,
  • vit. A (RE) 10,
  • vit. C (mg) 3,
  • sodium (mg) 638,
  • calcium (mg) 30,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe