Berry Rice Salad Recipes

FRUIT RICE SALAD

Steps:

• In a saucepan bring salted water to a boil. Add rice, reduce heat to low, cover and simmer--without stirring--for 20 minutes. Remove from heat and chill until cold.
• In a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. Set aside.
• In a separate large bowl, whip together cream, sugar, vanilla, ginger and salt until stiff. Fold in rice mixture, and stir in 1/4 cup slivered almonds.
• Spoon mixture onto lettuce leaf beds, and sprinkle each portion with 1/4 cup sliced almonds.

WHEATBERRY SALAD

Steps:

• Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
• Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
• In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

WHEAT BERRY AND WILD RICE SALAD

Steps:

• 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. Nutrients per serving: 151 calories, 2 g fat, 27 g carbohydrates, 3 g protein.