Wheat Berry Cranberry Salad

I always like to share recipes, whether they are my own, adapted, or passed along. Additionally, with most people knowing this, I am often a recipient of these things.
My friend Amy graciously sent me a recipe for Sweet Wheat Berry Salad. I have to admit, I usually use my wheat berries in a savory way, and wasn’t sure what to expect from this recipe. However, I was drawn to try it because of some dearly loved ingredients, and because I trust my friends tastebuds!

The cranberries, sweet and tart, simmered in a reduced maple syrup sauce, coated the nutty flavor of the wheat berries perfectly.

This Sweet Wheat Berry Salad was served alongside Salsibury Seitan with a Golden Gravy, Mashed Cauliflower and Potatoes, and Steamed Brussel Sprouts. It was a harmonious blend of sweet and savory.

ENJOY!
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
_. 1 1/2 cups uncooked wheat berries (hard winter wheat)
_. 1 teaspoon salt, divided
_. 1 cup fresh cranberries
_. 1/4 cup 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
_. 1/2 cup diced celery
_. 1/3 cup thinly sliced green onions
_. 1/3 cup chopped fresh flat-leaf parsley
_. 1/3 cup chopped pecans, toasted
Preparation
Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.
Nutritional Information
Calories:
223 (31% from fat)
Fat:
7.6g (sat 0.9g,mono 4.6g,poly 1.7g)
Protein:
5.3g
Carbohydrate:
36.9g
Fiber:
5.8g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
248mg
Calcium:
23mg
Jackie Mills, Cooking Light, NOVEMBER 2006

Wheat BerryCranberry Salad


Wheat BerryCranberry Salad from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545744