Red winter wheat berries join with brown rice as the base for this crunchy salad packed with nutritional value and great taste. Herb-roasted carrots, turnips. butternut squash and mushrooms add sweet and savory diversity, while a light mustard-based vinaigrette adds a touch of zest. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu.
- * 1/2 tsp freshly ground pepper
- * 1 tsp sea salt
- * 21/4 tsp + 4 TB olive oil
- * 1/8 tsp sea salt
- * 2 cups water or broth
- * 1/2 cup hard red winter wheat berries
- * 1 cup medium-grain brown rice
- Vinaigrette
- * 6 TB olive oil
- * 1/4 tsp freshly ground pepper
- * 1 tsp sea salt
- * 2 TB white wine vinegar
- * 1 tsp Dijon mustard
Per 3/4 cup serving: 143 calories, 3 g protein, 1.5 g fat (0 g saturated fat), 31 g carbohydrates, 0 mg cholesterol, 8 mg sodium.
- * 4 TB honey
- * 4 TB fresh lime juice
- * 11/2 cups whole cranberries
- * 2 cups water
- * 1 cup quinoa
Makes perfect rice everytime.
To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-in ceramic baking dish and foil. To double the recipe, use 13 × 9-inch baking dish; the baking time need not be increased.
- unsalted butter or vegetable oil
- salt