Wheat Berry And Wild Rice Salad

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   In a medium saucepan, bring three cups of water to boil. Stir in wheat berries and salt and return to boil. Reduce heat, then cover and simmer for one hour or until tender. Drain and set aside. Cook rice according to package directions, forgoing butter, margarine, and salt. In a medium-size bowl, combine wheat berries, rice, cranberries, and green onion. In a separate bowl, stir together dressing, basil, and mustard. Pour dressing over rice salad and toss. Cover and chill for four to 24 hours. Just before serving, stir in nuts.

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   Nutrients per serving:

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   151 calories, 2 g fat,

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   27 g carbohydrates, 3 g protein.

* Per serving · 4 servings · Values may vary.

No additional tips available.