Wednesday, May 04, 2005

Wheat Berry-Cranberry Salad

Wheat Berry-Cranberry Salad (Adapted from CL)

1 1/2 cups dry wheat berries
1 teaspoon salt, divided
1 cup fresh or frozen cranberries
1/4 cup pure maple syrup
1/4 cup cranberry juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
3/4 cup diced celery
1/3 cup sliced green onions
1/3 cup chopped parsley
1/3 cup chopped pecans, toasted

In a large bowl, add wheat berries and cover with water to 2" above wheat berries. Cover and let stand 8 hours. Drain.

In a medium saucepan, add the wheat berries and 1/2 teaspoon. Cover with enough water to come up 2 inches above the wheat berries. Bring to a boil, cover, reduce heat and cook until tender - about 60 minutes. Drain thoroughly and let cool to room temperature.

In a small saucepan, stir together the cranberries and maple syrup - place over medium heat. Bring to a boil and cook until the cranberries pop - about 4 minutes, stirring often. Move mixture to a large bowl and let cool for 10 minutes.

Stir in juice, oil, vinegar, mustard, pepper and remaining 1/2 teaspoon salt to cranberry mixture. Add wheat berries, celery, onion, parsley and pecans - mix together thoroughly. Serve now or chill until ready to eat.

Makes about 4 servings.

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