Recipe: Wheat Berry Salad with Cranberries and Almonds and Balsamic, Maple, and Lime Dressing

WHEAT BERRY SALAD

2 cups water
1 cup wheat berries, rinsed and drained
10 to 12 oz mushrooms (preferably shiitake and maitake), rinsed and drained
2 tablespoons canola oil, divided use
Salt and pepper (to taste)
1/4 cup dried cranberries
1/4 cup sliced almonds
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 tablespoons lime juice (from about 1/2 lime), freshly squeezed

Bring the water and wheat berries to a boil in a covered pot over high heat. After it reaches a boil, lower the heat to low-medium and cook at a low boil for 45 minutes until the water is nearly absorbed and the wheat berries are just tender. Turn off the heat, but leave the covered pot on the stove for an additional 15 minutes to absorb any remaining water. Turn the cooked wheat berries into a large bowl.

While the wheat berries are cooking, cut off and discard the stems from the shiitake mushrooms, then slice the caps into 1/4-inch slices. Cut off and discard the bottom 1/4-inch base from the maitake mushrooms, then using your hands, separate the mushrooms into 3/4 to 1-inch bundles.

Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sprinkle them with salt and pepper to taste. Cook, uncovered, for about 10 minutes, stirring occasionally until just tender.

Turn the cooked mushrooms into the bowl of wheat berries. Add the cranberries and the almonds. Toss gently but thoroughly using two wooden spoons to mix well.

In a separate bowl, combine the remaining 1 tablespoon and 2 teaspoons of the canola oil, the maple syrup, balsamic vinegar, lime juice, salt and pepper to taste. Whisk well to blend.

Pour the dressing evenly over the salad, using a rubber spatula to scrape the bowl clean. Toss well using two wooden spoons to combine.

Serve immediately or refrigerate for up to three days before serving chilled. Toss again just before serving.

Servings: 6
Source: Great Life Magazine, May 1998