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Nutrition Facts
Nutrition facts per serving:
- Calories 342
- Protein(gm)12
- Carbohydrate(gm)60
- Fat, total(gm)8
- Saturated fat(gm)1
- Monosaturated fat(gm)4
- Polyunsaturated fat(gm)3
- Dietary Fiber, total(gm)9
- Sugar, total(gm)14
- Sodium(mg)393
- Potassium(mg)376
- Calcium(DV %)40
- Iron(DV %)3
Wheat Berry And Wild Rice Salad
Chill: 4 hrs to 24 hrs
Cook: 1 hr
Ingredients
- 1 cup wheat berries
- 1/4 teaspoon salt (optional)
- 1/2 cup brown and wild rice blend or long-grain and wild rice blend
- 1/2 cup dried cranberries
- 1/4 cup thinly sliced green onions
- 1/4 cup nonfat or regular Italian salad dressing
- 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crumbled
- 1 tablespoon honey mustard
- 1/2 cup coarsely chopped pistachio nuts
- Lettuce leaves (optional)
Directions
In a medium saucepan bring 3 cups water to boiling. Stir in wheat berries and salt. Return to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; set aside. Cook rice blend according to package directions, omitting butter, margarine, and salt.
In a medium bowl combine wheat berries, rice, cranberries, and green onion. In a bowl stir together dressing, basil, and mustard. Pour over salad mixture; toss to coat. Cover and chill 4 to 24 hours. Just before serving, stir in nuts. If desired, serve over lettuce leaves.
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