Nestled in some curly greens and then garnished, this multi-grain salad or side dish fits the bill for holiday or family meals. The key to its success: know your grains and the time needed to cook them. Harder grains take longer; it’s that simple. If you are using wheat berries, barley, wild rice, brown rice or bulgur, they will require more cooking time than quinoa, amaranth or millet.
With wheat berries being the hardest grain in this combination, I soaked them an hour and a half prior to adding them to the other grains. I didn’t soak the bulgur as I prefer more texture.
This grain combination is one you want to keep in mind for your future creations. Serve it in endive for a tasty appetizer with chopped fruit and nuts.
¼ c red wheat berries
1c boiling water
¼ c red quinoa
¼ c brown rice
¼ c bulgur
1 tblsp amaranth
Garnish of sliced pears and apples, pumpkin seeds or pecans.
Soften the wheat berries by covering them with boiling water. Set aside for ninety minutes, then drain.
In the Rice Cooker, place the wheat berries, quinoa, brown rice, bulgur and amaranth in the inner pot. Add two cups of water and set to brown rice. When ready, allow to cool and then blend the grains together. Top with salad dressing.
½ c dry white wine
1 tblsp fresh lemon juice
1 tsp honey
2 tblsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste
To make the dressing, whisk together all ingredients in a small bowl. Pour over warm rice and gently toss to coat.
Garnish with sliced apples, pears and pumpkin seeds.