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Prep 20min
Total1hr10min
Ingredients14
Servings12
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Ingredients
Salad
5
cups water
4
teaspoons vegetable-flavor instant bouillon
1/2
teaspoon salt
1
cup (about 7 oz.) uncooked wheat berries, rinsed
1/3
cup uncooked medium pearl barley
1/3
cup uncooked regular long-grain brown rice
1 1/2
cups coarsely chopped unpeeled red apple (1 to 2 medium)
1/2
cup chopped red onion
1/2
cup raisins
1/2
cup pecan halves, toasted, chopped
Dressing
1/4
cup oil
1/4
cup cider vinegar
2
tablespoons honey
3/4
teaspoon grated gingerroot
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Steps
1
In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
2
Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
3
In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
4
In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.
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Instant brown rice, can be substituted for the regular brown rice, add 1/3 cup instant brown rice 40 minutes after adding the barley.
To toast pecan halves, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on High for 4 to 7 minutes or until golden brown, stirring frequently.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
185
Calories from Fat
55
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
540mg
23%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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