Mixed Grain Salad

• 1/4 cup olive oil
• 1/2 cup chopped shallot
• 1 cup brown rice
• 1 cup wild rice
• 1 cup wheat berries
• 2 cups water
• 2 cups chicken stock or 2 cups vegetable broth
• 3/4 cup dried cranberries
• 1/2 cup chopped dried apricot
• 1/2 cup dried currant
• Dressing
• 1/2 cup sherry wine vinegar
• 2 tablespoons walnut oil or 2 tablespoons olive oil
• 2 tablespoons chopped fresh sage or 2 teaspoons dried sage
• Garnish
• 1 cup coarsely chopped pecans or 1 cup walnuts, toasted

1. Heat oil in large saucepan over medium-high heat; add shallots and saute until translucent, about 5 minutes; add brown rice, wild rice and wheat berries; stir to coat; add 2 cups water and 2 cups stock; bring to boil; reduce heat to low; cover and cook until grans are tender and liquid is absorbed, about 40 minutes; remove from heat; stir cranberries, apricots and currants into grains; cool to room temperature.
2. Whisk vinegar, walnut oil and sage in small bowl to blend; pour over salad and toss to coat; season generously with salt and pepper; stir pecans into salad and serve.

olive oil, shallot, brown rice, wild rice, berries, water, chicken, dried cranberries, apricot, currant, dressing, sherry wine vinegar, walnut oil, fresh sage, pecans

Taken from www.food.com/recipe/mixed-grain-salad-101723 (may not work)