Millet and Wheat Berry Salad

Photo: Jennifer LaFollette

Ingredients

1/2 cup uncooked wheat berries

1 1/4 teaspoons coarse salt

1 cup uncooked millet

1 cup walnuts, chopped (optional)

1 small sweet potato, peeled and diced

(1 1/3 cups)

6 scallions with white and light green

parts,

thinly sliced

4 smalls celery stalk, diced

1 medium cucumber, peeled

halved lengthwise and seeded and diced

1 medium apple, cored and diced

Mustard-Dill Dressing

(see separate recipe)

1/4 teaspoon freshly ground pepper

Preparation

8 SERVINGS DAIRY-FREE

Sweet potato, walnuts and crunchy celery give this mixed grain salad a sensational flavor. For lunch, serve it with sesame bread sticks and some good-quality Greek olives.

In large saucepan, combine wheat berries and cold water to cover by 2 inches. Cover and let stand at least 6 hours or overnight. In another saucepan, combine millet and cold water to cover. Cover and let stand at least 6 hours or overnight as well.

Drain wheat berries. In same saucepan, bring 4 cups fresh water to a boil.

Add wheat berries and 1/4 teaspoon salt and return to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain, rinse under cold running water and drain well. Set aside.

Meanwhile, in medium saucepan, bring 2 cups water to a boil. Add drained millet and 1/4 teaspoon salt and return to a boil. Reduce heat to low, cover and simmer until tender, 25 to 30 minutes. Remove from heat and let stand, covered, 10 minutes. Place in large, shallow container, fluff with fork and spread out. Let stand until cool.

While grains are cooking, if using walnuts, preheat oven to 350 F. Spread nuts on baking sheet and bake until toasted, about 10 minutes. Set aside.

In small saucepan, bring 3 cups water to a boil. Add sweet potato and 1/4 teaspoon salt and cook until potato is just tender, about 6 minutes.

Drain, rinse under cold running water and drain well.

In large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple. Add Mustard Dill Dressing and toss gently but thoroughly to blend. Season with pepper and remaining 1/2 teaspoon salt. Cover and refrigerate at least 1 hour. Bring to room temperature before serving.